1 whole cauliflower head (about 700g/1/5lbs), core removed and florets separated
100g salted butter
40g (5 tablespoons) plain flour – can be all purpose gluten free flour
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
350ml (1 ½ cup) full fat milk
2 bay leaves
½ teaspoon salt
¼ teaspoon white pepper (use black if you have no white pepper)
100g extra mature cheddar, grated
4 Balsajo Black Garlic cloves, smashed into a paste
Handful of toasted walnuts
Preheat oven to 180C/ 356F.
Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely.
Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit the sauce as well when ready.
Meanwhile, melt the butter in a medium saucepan, stirr in the four and let it cook over medium low heat for about 4 minutes, until it smells nice and toasty. Add cumin, nutmeg, salt & pepper and let it cook for another minute before pouring ⅓ milk in. Whisk it in and add the rest of the milk and bay leaves. Bring it to simmer and cook for 5 minutes. Stir in black garlic paste and then cheddar until nice and smooth.
Pour the sauce over the cauliflower and bake uncovered for 20 min or until bubbling. You can also sprinkle some more grated cheese and fried in butter bread crumbs all over and grill the top for the extra crispy finish.