Preparation Time: 20 minutes
Cooking Time: 1½ hours
Serves: 6 to 8
| Ingredients | Preparation |
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Cauliflower 1 whole cauliflower 2 tbsp olive oil Salt and pepper Gorgonzola sauce 1 tbsp olive oil 1 tbsp butter 2 cloves garlic, crushed 2 tsp plain flour 300ml thickened cream 150g gorgonzola, crumbled Salt and pepper 1 tbsp chopped fresh chives, to garnish |
Cauliflower 1. Preheat oven on Hot air 180°C + 80% Humidity and line a baking tray with baking paper. 2. Trim the cauliflower to ensure a flat base and place on the prepared tray. 3. Drizzle cauliflower with olive oil and season with salt and pepper. 4. Cook for about 1½ hours or until cauliflower is golden and well-cooked when pierced with a knife. Gorgonzola sauce 1. While the cauliflower is roasting, prepare the sauce. Heat the olive oil and butter over medium heat, add the garlic and cook for 1 minute. 2. Mix in the plain flour and cook for a further minute while stirring. 3. Add the cream and cook until sauce thickens, about 5 to 10 minutes. 4. Add 100g of the gorgonzola and mix to combine. Season with salt and pepper. To finish 1. Place cauliflower in the centre of a serving platter and generously cover with the gorgonzola sauce. 2. Top with remaining gorgonzola and chives. Note Gorgonzola sauce can be made and stored in the refrigerator 2 days in advance. Reheat sauce before serving. |
