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Cavolfiore al forno con funghi e formaggio
Serves 4 Sauces and accompaniments
Ingredients
- 3tbsp extra virgin olive oil
- 2 garlic cloves, finely diced
- 250g chestnut mushrooms, finely sliced
- handful flat-leaf parsley, finely chopped
- 1 medium cauliflower, broken into florets, or 500g cauliflower florets
- 125g mozzarella ball, drained and roughly chopped
For the béchamel
- 40g butter
- 40g plain flour
- 500ml milk
- 50g grated Parmigiano Reggiano
Method
Preheat the oven to 200C/ 180C F/Gas 6. Heat the olive oil in a frying pan over a medium heat and sweat the garlic, then add the mushrooms and a little salt and stir-fry for 5 minutes. Remove from the heat and stir in the parsley.
To make the béchamel, melt the butter in a pan over a low heat, then remove and whisk in the flour to make a smooth paste. Gradually add the milk, then return to the heat, whisking, until the sauce thickens. Remove from the heat, season and stir in 40g of the grated cheese.
Combine the mushrooms, cauliflower, three-quarters of the béchamel and the mozzarella in an ovenproof dish. Pour the remaining béchamel over and sprinkle the remaining cheese over. Cover with foil and bake for 50 minutes. Increase the oven to 220C/200C/Gas 7, remove the foil and bake for 15 minutes until golden. Leave to rest for 5 minutes before serving.
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