Cheesy Smoked Cauliflower
This classic combination is a family favourite and certainly isn’t for just vegetarians. In this recipe we use a smoking gun to give the dish a unique smoky flavour that works fantastically with the cauliflower.
INGREDIENTS (4 Servings):
- 1 Cauliflower Head
- 25g Butter
- 25g Plain Flour
- 600ml Milk
- 50g Strong Cheddar, grated
- 50g Parmesan, grated
- 1/2 tsp English Mustard
- 50ml Olive Oil
Serve alongside a leafy green salad and/or crusty bread.
EQUIPMENT
- Wood Chips and The Smoking Gun
METHOD:
- Cut the cauliflower into florets and blanch in boiling and salted water
- Immediately place in ice water to stop the cooking and allow to drain
- While the cauliflower is draining, melt the butter in a pan and add flour to make a roux
- Cook the roux until it becomes sandy in texture
- At this point add the milk gradually until you use it all and the sauce is velvety and smooth
- Add all the grated cheese and mustard, check the seasoning is to your taste
- Then, marinade the cauliflower florets in olive oil
- Place the cauliflower florets in an air tight container or glass cloche and smoke using the smoking gun
- Leave for between 5 and 10 minutes
- Repeat the smoking process 6 or 7 more times. Or more if you want a really smoked flavour
- Reheat the cauliflower in the oven until warm and smoke one more time before serving
CHEF’S TIP:
Seasoning is important on this dish so be sure to season well.
Recipe from: Sous Vide
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