INGREDIENTS:
- 2 cloves of garlic
- 50g Himalayan Pink Salt Super Ghee
- 50g plain flour
- 600ml semi-skimmed milk or lactose free milk
- 500g broccoli
- 75g mature Cheddar cheese or lactose free cheddar cheese
- 1kg cauliflower
- 2 slices of ciabatta or stale bread
- 2 sprigs of fresh thyme
- 25 g flaked almonds
INSTRUCTIONS:
- To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the Ghee.
- When the Ghee has melted, stir in the flour for 1 minute to make a paste, then gradually add the milk, whisking as you go, until smooth and starting to thicken.
- Roughly chop and add the broccoli to the pan and simmer for around 20 minutes, then mash or blitz with a stick blender until fairly smooth.
- Grate in half the Cheddar, mix well, taste, and season to perfection.
- Snap off and wash the cauliflower leaves, discarding any tatty ones, then cut the centre into florets, slicing up the stalk.
- Arrange it all in an appropriately sized baking dish.
- Pour over the broccoli sauce and grate over the remaining Cheddar.
- In a food processor, blitz the bread and thyme leaves into rough crumbs and a pinch of black pepper, then pulse in the almonds so they retain a nice bit of texture. Scatter the topping evenly over the cauliflower cheese.
- Preheat the oven to 180°C/350°F/gas.
- Bake for 50 minutes to 1 hour, or until golden and cooked through, then enjoy!