“Baking vegetables in a cheesy béchamel is very decadent. This cooking technique suits all sorts of vegetables, and it is also a wonderful way to turn the fibrous parts of vegetables into velvety, creamy bites. We use the whole cauliflower – leaves, stems, the lot. The leaves and stems are fibrous, but sauté them into submission and they will give you great texture and flavour.

Serve with a light green salad for a yummy easy dinner.”

1.5 kg whole cauliflower with leaves attached
2 tbs butter
2 tbs olive oil


4 cups (1L) full-cream milk
120g unsalted butter
80g plain flour
400g grated mature cheese such as Gruyere
Salt and freshly ground black pepper, to

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