1 whole cauliflower, leaves left on
glug of olive oil
20 grams butter
½ teaspoon English mustard
2 tablespoons plain (all-purpose) flour
250 ml (1 cup) semi-skimmed milk
125 grams gorgonzola, crumbled
handful of cashews, half ground, half coarsely crushed
1–2 large cloves garlic, cut in half lengthways
3 slices of wholegrain seeded bread
big glug of olive oil
Preheat the oven to 190°C (375°F/gas mark 5).
Place the whole cauliflower in a baking dish or roasting tin. Drizzle with olive oil and season well with salt and pepper, then roast for 15–20 minutes or until golden and tender.
Meanwhile, to make the garlic dippers, rub the cut side of a garlic clove over both sides of the bread, then cut the bread into fingers about 1.5 cm (⅝ in) wide. Heat the oil in a frying pan over medium heat and cook the bread fingers until golden, turning them once. For extra garlic flavour, finely chop another garlic clove and add it to the frying pan 30 seconds prior to serving.
For the sauce, melt the butter in a saucepan over medium–low heat then whisk in the mustard and flour. Season with salt and pepper, then gradually add the milk, whisking all the time, until you have a smooth, thick sauce. Add three-quarters of the gorgonzola and whisk until it melts into the sauce, then taste and adjust the seasoning as needed.
Pour the sauce over the roasted cauliflower, then scatter over the remaining gorgonzola and the cashews. Return to the oven for 5–7 minutes or until the cheese and cashews have browned. Serve straightaway, with garlic dippers on hand to mop up all the sauce. Serves 4-6.