Recipe of the day: Jenny Morris’s cauliflower royale
Looking for a different way to serve cauliflower? Jenny Morris's recipe layers it with homemade tomato sauce and pecorino cream before baking it with a cheesy breadcrumb topping.
This recipe for cauliflower royale begins by preparing the cauliflower. A large or medium cauliflower head is trimmed to sit flat, then simmered in salted water for about 10-12 minutes until tender but still firm. The cauliflower is then transferred to an ovenproof dish.
For the tomato sauce, olive oil is heated in a pan and garlic is sautéed for 30 seconds before being combined with dried oregano, tomato paste, chopped tomatoes, sugar, salt, and pepper. The mixture is simmered for another 10-15 minutes until thickened.
Meanwhile, the pecorino cream is prepared by placing halved onions with cloves in a saucepan with milk and a bay leaf. This mixture is simmered for 20 minutes, then strained. In another pan, butter is melted and flour is whisked in to create a roux, cooked for 2 minutes. Gradually, warm milk is whisked into the roux until smooth, then cooked for an additional 5-10 minutes until thickened. Salt, nutmeg, mustard, pepper, and pecorino cheese are added, and rosemary is stirred in if desired.
To assemble the bake, the tomato sauce is poured over the cauliflower in the dish, then the pecorino cream is spread over the top. Grated cheese and breadcrumbs are scattered on top for a golden crust. The dish is baked in a preheated 180°C oven for 25-30 minutes until bubbling and golden. The finished cauliflower royale is served hot, garnished with fresh basil and roasted pine nuts, accompanied by a side of something crisp and green or just a fork and good intentions.
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