Studd Sibling Cauliflower & Cheese Recipe | La Couronne Comté Cauliflower Cheese
- 150g/5oz La Couronne Fort Aged Comté AOC
- 140gm /5oz Le Conquérant – Beurre de Baratte Butter AOP – French Butter
- 1 medium cauliflower, trimmed with base cut flat
- 100g / 4oz Parmigiano Reggiano
- 2 tbsp plain flour
- 500ml / 17oz of whole milk
- 1 tbsp crème fraiche
- 2 cloves garlic blanched
- ground white pepper
- 4 sprigs of thyme, picked
- Lemon zest
- Cayenne pepper
- ½ cup of Panko crumbs
(1) Preheat oven to 200°C/400℉.
(2) Place cauliflower in a medium-size pot (make sure that the head fits and that the pot can be closed with a lid beforehand). Add boiling water to a height of 4cm (2.5in).
(3) Place over high heat and steam for 12-14 minutes until the florets are tender and the cauliflower is no longer pearly white in color.
(4) Remove from the pot using a metal spoon and let the cauliflower cool down a bit (for about 10 minutes).
(5) Mix 100g butter, ⅔ thyme, cayenne pepper, lemon zest, and salt, and rub all over the cauliflower. Grate lemon zest on top and pop into the oven for 20 minutes.
(6) While this is roasting, make the béchamel. Melt the 40g butter in a saucepan. Add the flour and whisk to form a roux.
(7) Add the milk gradually, whisking constantly, and bring to boil. Add the blanched garlic cloves. Reduce heat and gradually add the grated Comte and ⅔ of the Reggiano. Mix until the cheese has melted and the sauce is smooth. Add a pinch of paprika.
(8) Pour the sauce over the cauliflower and sprinkle over the Reggiano and extra thyme leaves and panko crumbs. Roast the cauliflower uncovered for another 10 minutes until the crumbs are golden and the sauce is bubbling.
(9) Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.