This is no average roasted cauliflower! Stuffed with a divine spinach paste and topped with unforgettable cheese sauce — this cauliflower takes taste to another level. Follow along as Miguel takes you through the simple steps to make this fabulous vegetarian twist on traditional Sunday roast. 

Method

For the Whole Roasted Cauliflower Cheese 

1. Preheat the oven to 180°C. Discard any tough outer leaves from the cauliflower, keeping it whole.

2. Bring a large saucepan of water to the boil. Add the cauliflower floret side down then cover with a plate to keep submerged. Cook for 12 minutes or until the cauliflower is tender. Drain.

3. Place the spinach stuffing ingredients into a small food processor and whiz until smooth. Use a piping bag or spoon to get stuffing into the centre of the cauliflower in between the florets.

4. In a saucepan over medium heat until melted and foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Gradually add the milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Cook, stirring, for 3-4 minutes or until sauce boils and thickens. Stir in cheese until smooth. Remove pan from heat. Season. Pour over the cauliflower.

5. Return to oven and bake for a further 30 minutes or until golden.

For the sourdough dippers
1. In a bowl, combine the olive oil, butter, and garlic. Season with salt and pepper, then brush over the bread pieces. 

2. Bake the sourdough on a tray under the cauliflower for the final 10 minutes.

3. Remove from the oven, and scatter with parsley or chives.

4. Serve with baked cauliflower, with a drizzle of lemon juice. 

 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit stockland.com.au/miguel.

 

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Ingredients

• 1 head cauliflower, leaves removed
• Lemon wedges to serve
• Spinach stuffing:
• 250g frozen spinach, thawed and drained
• 1 ½ cups loosely packed basil or parsley leaves, finely chopped
• 1/2 cup very finely grated parmesan
• 1 egg
• Cheese sauce:
• 50g butter

• 1/3 cup plain flour
• 2 cups full cream milk
• 150g cheddar cheese, grated
• 50g parmesan, grated
• Sourdough dippers:
• ½ loaf sourdough, cut into strips
• 2 tbs extra virgin olive oil
• 50g unsalted butter, melted
• 2 garlic cloves, finely grated
• 2 tbs chopped parsley or chives