Seasonal Produce with Matt Golinski

YOUR SEASONAL PRODUCE WATCH with Matt Golinski

THE humble cauliflower is a member of the brassica family of plants, which includes broccoli, cabbages, kale, choy sum and bok choy, all of which are flourishing at this time of year.

Probably the most versatile member of the species - cauliflower can be eaten raw, pickled, roasted, steamed, pureed, stir fried, curried, even grated and used as a low-carb gluten free version of cous cous. It adds great texture to dishes and its relatively mild flavour mixes well with lots of other ingredients.

Look for pure white, compact heads that feel heavy for their size. To get the best bang for your buck, use the leaves and the stem in your meals as well.

I’m a big fan of roasted cauliflower as part of a mix of roasted vegetables, but while it’s still a bit cool at night, it’s a great time to try this cauliflower au gratin, made all the more decadent with the addition of Woombye Ash Brie melted all over the top.

I keep the stale end bits of my sourdough in the freezer for this sort of application. It’s a good way to avoid wasting bread.

This is a pretty satisfying meal on its own served with a leafy green salad, but would make a great accompaniment to roast chicken, beef or lamb.

Cauliflower

CAULIFLOWER AU GRATIN WITH WOOMBYE ASH BRIE AND SOURDOUGH CRUMBS

INGREDIENTS:

• 1 whole head of cauliflower (about 1kg), broken into florets • 750ml milk • 60g butter • 60g flour • 1tbs Dijon mustard • 50g Parmesan, grated • Salt and pepper • 125g (½ block) Woombye Ash Brie • 100g sourdough, roughly torn • 1tsp fresh thyme or rosemary

METHOD:

1. Blanch the cauliflower in a large saucepan of salted boiling water for 3 minutes, then drain in a colander. 2. Heat milk in a small saucepan until it is almost boiling. 3. In another saucepan, melt the butter, add the flour and stir over the heat for 1 minute. 4. Slowly stir in the milk, a bit at a time, allowing the sauce to thicken each time before adding more. 5. Once all the milk has been added, bring to the boil for a few seconds, remove from heat, stir in the mustard and half of the Parmesan, season with salt and white pepper. 6. Mix the sauce through the cauliflower and spoon into a baking tray or casserole dish, pressing down to form an even layer. 7. Tear the brie into 1 cm pieces (this is easier if you pop it in the freezer for an hour before you do it so it’s nice and firm) and mix with the torn sourdough and the remaining Parmesan. Spread in an even layer on top of the cauliflower and bake for 25-30 minutes at 180°C. 8. Sprinkle over the fresh herbs and serve hot straight from the oven. Serves 4 as a main course or 8 as a side dish