Cauliflower Cheese Sauce (Print Version)
# Ingredients:
01 -
4 medium zucchini.
02 -
A drizzle of olive oil (extra virgin).
03 -
One cauliflower (whole).
04 -
Grated parmesan (1/2 cup or 50g), keep a bit extra to sprinkle when serving.
05 -
A pinch of salt and a little pepper.
06 -
1/2 onion, finely shredded.
07 -
Half a cup (125ml) of vegetable broth.
08 -
A cup (100g) of shredded cheese.
# Instructions:
01 -
Preheat oven to 200°C. Take off the leaves. Pop the cauliflower into a roasting pan. Give it a light coating of oil, season with pepper and salt, then roast for 40 minutes until darkened on the outside.
02 -
Grate zucchini along with the onion. In a pot, heat olive oil, then sauté zucchini and onion for about 10 minutes until the liquid from zucchini cooks away. Blend it with a bit of broth, pour it back into the pot, then mix in both types of cheese. Stir until it melts smoothly. If the sauce is too thick, add a little more broth.
03 -
Move the roasted cauliflower to a platter. Spoon the warm sauce over the top. Drizzle some olive oil and sprinkle with a little extra parmesan.
# Notes:
01 -
Makes a stunning table centerpiece.
02 -
You can make the sauce ahead of time.
03 -
Peeling the zucchini keeps the sauce looking light.
04 -
Add broth gradually to get the sauce consistency just right.