Marry Me Cauliflower
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
- 1 head cauliflower, cut into florets
- 100g butter
- A splash of sundried tomato oil
- 100g plain flour
- 2 cloves garlic, grated
- 1 ½ cups milk
- 1 ½ cups stock
- 2 tablespoons Marry Me
- ¼ cup sundried tomatoes, sliced
- ½ cup parmesan, grated
- 1 tablespoon Man Grind Flakes
- ½ cup breadcrumbs
- 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.
