RECIPE NOTE: The trick with cauli rice is to take your time. Make it in small batches using the pulse button on your food processor to control the texture, so you don’t end up with mush.
CHEESY CAULIFLOWER BAKE WITH CRUNCHY GARLIC TOPPING
SERVES 6 (AS A SIDE)
You’ll need a 2L baking dish.
800g cauliflower, broken into large florets
50g unsalted butter
¼ cup (35g) plain flour
2 cups (500ml) milk
100g Comté, grated
GARLIC BREAD TOPPING
80g unsalted butter, softened
4 garlic cloves, crushed
2 tbs finely chopped flat-leaf parsley
150g stale bread, torn into small pieces
Preheat oven to 220°C/200°C fan-forced.
Place cauliflower in a steamer placed over a saucepan of boiling water and steam for 15 minutes, or until just tender.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes or until mixture bubbles and lightens in colour. Remove from heat and slowly whisk in the milk until smooth. Return to medium heat and cook, stirring constantly, for 5 minutes or until mixture simmers and thickens. Add the cheese and stir
