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:

1. Cut the cauliflower into florets and blanch in boiling and salted water
2. Immediately place in ice water to stop the cooking and allow to drain
3. While the cauliflower is draining, melt the butter in a pan and add flour to make a roux
4. Cook the roux until it becomes sandy in texture
5. At this point add the milk gradually until you use it all and the sauce is velvety and smooth
6. Add all the grated cheese and mustard, check the seasoning is to your taste
7. Then, marinade the cauliflower florets in olive oil
8. Place the cauliflower florets in an air tight container or glass cloche and smoke using the smoking gun
9. Leave for between 5 and 10 minutes
10. Repeat the smoking process 6 or 7 more times. Or more if you want a really smoked flavour
11. 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