Cauliflower Welsh Rarebit with Tomato

INGRÉDIENTS

1 whole medium cauliflower
1 tbsp extra virgin olive oil
1⁄2 tsp paprika powder
Small pinch sea salt
Big pinch black pepper
Cherry tomatoes
Sprigs fresh thyme (to garnish)
For the cheese sauce:
3 tbsp plain flour
40 g butter
1 tbsp extra virgin olive oil
30 ml milk
50 g grated cheese (strong cheddar cheese and parmigiano reggiano cheese)
1 tsp Worcestershire sauce ( or ‘mushroom ketchup’ would be the vegetarian option)
Salt and black pepper (to taste)

Pre-heat oven to gas 5. Slice the cauliflower into 4 thick pieces and place on a parchment-lined sheet pan. Drizzle over the olive oil and rub in the salt, pepper and paprika. Cook for 50mins-1hr, until lightly golden and cooked through. Flip each cauliflower slice halfway through cooking.
After the Cauliflower has been in the oven for 20 mins, pop a tray of cherry tomatoes, ideally still on the vine into the oven (6-8 tomatoes per person). These will roast for the reminder of the cauliflower cooking time.
Meanwhile, make the cheese sauce by adding the flour, butter and olive oil to a saucepan. Melt and cook out the flour for 1 min stirring continuously with a fork. Add 250ml of the milk in 2-3 goes, continuing to stir with a fork. Let the mixture thicken before you add a little more milk. This process should take 2-3mins. Then add the cheese and the remainder of the milk, little by little and stir until the cheese has melted and you have a smooth, thick sauce. Add the seasoning, taste and adjust as needed.
You should now have all the components: cooked roast cauliflower slices, cherry tomatoes and a cheese sauce. To finish, spoon a little of the cheese sauce onto a plate and add the cauliflower slices. Spoon some more sauce over the top of each cauliflower slice. Add a few drops of Worcestershire sauce over the top and place under a grill for 5mins until golden.
Serve with the tomatoes and a few sprigs of fresh thyme.

Classique et velouté, avec des notes de cassis juteux, de moka sucré et d'épices.