[Ingredients]
1 large cauliflower head, washed, cut into small florets
2tbsp olive oil
1tsp kosher salt
1/8tsp fresh ground pepper
1 medium onion, diced
1 heaped tbsp all purpose flour
1 cup milk
1/2 cup chicken stock/broth
1 cup cooked brown rice
1/3cup parmesan cheese
1 egg
3tbsp fresh parsley, chopped
2 red bell peppers, roasted skin removed (video on how to remove skin from peppers)
3 garlic cloves, roasted (roast them when you make the roasted peppers, drizzle with some olive oil, wrap into foil and roast the pouch with peppers)
Olive oil, salt and fresh pepper to taste
[Steps]
Preheat oven to 205degC.
Line a baking sheet with aluminum foil. Set aside.
Transfer cauliflower florets onto the baking sheet. In a small dish stir together 2tbsp olive oil, 1tsp kosher salt and 1/8tsp fresh ground pepper. Pour over cauliflower, using your hands, toss the cauliflower around, coating well with olive oil seasoning.
Roast in the oven for 20mins, or until knife tender. Remove from the oven.
Lower oven temperature to 190degC.
Prepare cheese sauce: heat 1tsp olive oil, add onion, cook until onion is caramelized, dust with flour, stir well, cook stirring for 1min.
Gradually add chicken stock and milk, using whisk to eliminate any flour lumps. Cook until mixture thickens. Remove about 1/2 cup into a small dish, quickly whisk in one egg to temper, return egg mixture into the remaining sauce. Add parmesan cheese. Cook until cheese is melted, taste, season with salt and pepper if needed.
In a bowl, stir cooked rice, roasted cauliflower, parsley, chopped peppers, and soft roasted garlic, pour cheese sauce in stir until well coated.
Pour into a casserole dish and bake for 25-30mins, until top is golden.
Adapted from Haniela's