Cheesy Cauliflower Bake

Using the entire vegetable – leaves, stems and florets – this classic dish can be prepped and cooked in under an hour. Plus, you can swap the cauliflower for silverbeet or celery.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

Strip the leaves and remove stems from the cauliflower and chop both into 2cm pieces. Chop the florets into bite-sized pieces and set aside.

Step 3

Bring a large saucepan of salted water to the boil.

Step 4

Meanwhile, melt the butter and oil in a frying pan over medium heat. Add the leaves and stems along with a pinch of salt, then increase the heat slightly and saute for 15 minutes or until tender.

Step 5

When the water comes to the boil, add the cauliflower florets to the saucepan and simmer for 2 minutes. Drain and set aside.

Step 6

Taste and cook the leaves and stems for a little longer if they are still tough. Set aside.

Step 7

Preheat the oven to 180°C.

Step 8

For the cheese sauce, heat the milk to just below boiling point. In another saucepan, melt butter and flour over low heat and stir to make a roux. Do not let it brown. Add the warm milk, half a cup (125ml) at a time. Stir constantly with a wooden spoon or whisk until you have a thick white sauce. Add the cheese and season with salt and pepper to taste. Stir until melted.

Step 9

Spread the cauliflower leaves and stems in the base of a small baking dish and top with the florets. Pour the cheese sauce all over the cauliflower. Bake in the oven for 30 minutes. Serve hot.