Roasted Cauliflour with Camembert Mornay

This luxe version of cauliflower cheese is by Solera restaurant and wine bar. Try finishing the cauli on the barbecue to add a charred flavour, and if you want to make a stronger flavoured sauce, you could use a washed rind cheese.

Serves 2

1 small cauliflower
1 tbs olive oil
50g grated parmesan
1–2 tbs toasted pine nuts
1/4 cup toasted walnuts

Camembert Mornay

100g unsalted butter
1 tbs olive oil
1 small onion, diced
5 cloves garlic, finely chopped
2 baby leeks, diced
1/2 celery stick, diced
2 1/2 tbs white wine
50g Camembert
100g creme fraiche
400ml cream

Preheat oven to 160⁰C. Season the cauliflower with salt and pepper, then rub over the oil. Cook in
the oven for 25 minutes or until tender.

For the mornay sauce, add butter and oil to a saucepan, then add the onion, garlic, leek and celery. Cook over medium-low heat, stirring occasionally, until golden and caramelised. Add the wine
and cook until reduced by half. Add the camembert, creme fraiche and cream, and cook for
another 3 minutes or until the cheese is soft.

Use a blender to puree mixture until smooth. Pour back into the saucepan and cook on low heat
for about 15–20 minutes or until it reduces and thickens. Season with salt and pepper to taste.

To serve, place the roasted cauliflower on a dish, pour the mornay sauce over top, and garnish
with the parmesan, pine nuts and walnuts.

First published in issue 34 (June/July 2021) of Our Place Magazine as part of the story "All Fired Up"