Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Jane Baxter
From Saturday Kitchen
Ingredients
- 1 head cauliflower, cut into florets
- 1 tbsp olive oil
- 2 tsp maple syrup
- 35g/1¼oz crème fraîche
- 50g/1¾oz Gruyère, grated
- 1 tsp Dijon mustard
- 1 tbsp grated Parmesan
- 1 tbsp finely snipped fresh chives
- salt and freshly ground black pepper
Method
-
Preheat the oven to 190C/170C Fan/Gas 5.
-
Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on.
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Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper.
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Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve.
