Marry Me Cauliflower
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A proper crowd-pleaser. Creamy, cheesy, and packed with the punch of Marry Me seasoning, this is the side dish that quietly steals the show. Perfect alongside roast chicken, a Sunday lamb, or honestly just on its own with a hunk of bread.
Ingredients
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1 head cauliflower, cut into florets
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100g butter
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A splash of sundried tomato oil
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100g plain flour
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2 cloves garlic, grated
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1 ½ cups milk
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1 ½ cups stock
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2 tablespoons Marry Me
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¼ cup sundried tomatoes, sliced
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½ cup parmesan, grated
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1 tablespoon Man Grind Flakes
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½ cup breadcrumbs
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Extra cheese, for the top
Directions
Preheat the oven to 200°C fan bake.
Bring a large pot of salted water to the boil. Blanch the cauliflower florets for 5–10 minutes until just tender but still holding their shape. Drain and set aside.
In a large saucepan over medium heat, melt the butter with a splash of sundried tomato oil. Add the flour and whisk continuously to form a smooth roux. Grate in the garlic and cook for 1 minute until fragrant.
Gradually pour in the milk, whisking constantly until smooth. Add the stock the same way, whisking until the sauce thickens.
Stir in the Marry Me Seasoning until well combined.
Fold through the sundried tomatoes and parmesan, stirring until the cheese has melted into the sauce.
Add the drained cauliflower and gently coat in the sauce. Season with Man Grind.
Transfer to an oven-safe dish if needed, then scatter over the breadcrumbs and extra cheese.
Bake for 10–15 minutes until the top is golden and bubbling.
Serve warm.
