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How to make Smoky whole baked cauliflower

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 1L Massel vegetable liquid stock
  • 1 whole cauliflower (1kg)
  • 50g butter
  • 1/4 cup plain flour
  • 1/3 cup cream
  • 1 cup grated cheddar
  • 2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon smoked paprika
  • 50g stale bread, cut into 0.5cm cubes
  • 1 tablespoon olive oil

Method

  • Step 1 Place Massel Liquid Stock Vegetable Style in a medium saucepan and bring to the boil. Add cauliflower and boil, covered, for 5 minutes. Carefully flip cauliflower over and boil, covered, for another 5 minutes or until par-cooked.
  • Step 2 Preheat oven to 200C or 180C fan-forced. Transfer cauliflower to a 25cm round ovenproof baking dish. Pour stock into a jug.
  • Step 3 Heat same pan over medium heat to dry. Melt butter in pan. Add flour and cook, stirring, for 1 minute. Slowly whisk in 1 1/2 cups reserved stock until smooth. Add cream and cook, stirring, over medium-high heat for 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in cheese until smooth. Season. Pour over cauliflower.
  • Step 4 Combine seeds and paprika in a small bowl. Combine bread and oil in a medium bowl. Sprinkle cauliflower with bread and seed mixture. Bake for 25 minutes or until golden and bubbly. Serve baked cauliflower with steamed broccolini, if desired.