Roasted Miso Cauliflower Cheese Recipe

Turn a humble cauliflower cheese into something special. Use a simple miso marinade to transform classic comfort food into a delicious fusion of English and Asian flavours.

METHOD

1. Pre-heat the oven to 180°C, gas mark 4. Line a baking tray with parchment and drizzle with a little oil.

2. Break the cauliflower into florets and steam or simmer in water until partially cooked, but don’t allow to soften.

3. Make the marinade by mixing the miso, wine and maple syrup in a large bowl. Toss in the drained cauliflower and

   allow to stand.

4. Arrange the cauliflower on the baking tray and pour over any remaining marinade. Bake in the oven for 20 minutes, or until the florets are beginning to crisp and golden.

5. Remove from the oven and tip into an oven dish.

6. Make the sauce by melting the butter in a saucepan then adding the flour gradually until it becomes a paste.

7. Mix the milk and Meadowland/Flora Double together and pour into the pan, stirring continually until thick and creamy. Reduce the heat and add most of the cheese, plus salt and pepper.

8. Pour the cheese sauce over the cauliflower and sprinkle the top with the remaining cheese. Cook in the oven for 20-25

   minutes until bubbling and starting to singe at the edges.

9. Serve with a sprinkle of crispy onions and/or toasted lardons if you fancy an extra hit of savoury.

INGREDIENTS

• 1 large cauliflower

• 2 tsp white miso paste

• 4 tbs rice wine, substitute white wine vinegar if you prefer.

• 2 tbs maple syrup

• 25g butter

• 25g plain flour

• 300ml Meadowland Double or Flora Double

• 200ml milk

• 100g cheddar cheese

• Salt and pepper to taste