A few months back, while chatting with friends, I bemoaned my lack of adventurousness, inventiveness and originality when it comes to cooking vegetables at home. One of my friends disappeared momentarily, and returned with a copy of The Farm Shop Cookbook by Christine McFadden, which she kindly gifted me.
A few weeks later, I got my hands on a beautiful Romanesco cauliflower (also known as Romanesco broccoli) with it’s vivid lime green hue and compelling naturally fractal spiral heads.
What to do with it?
The Farm Shop Cookbook revealed a recipe for Green Cauliflower Cheese with Blue Vinny and Tomatoes. We decided to subsitute Stilton for the Blue Vinny and omitted the tomatoes and breadcrumbs for a pared down version.
Green Romanesco Cauliflower Cheese with Stilton and Parmesan
- 1 Romanesco cauliflower (ours was approximately 500g)
- 30 g unsalted butter
- 2 tbsp plain flour
- 300 ml milk
- 1/4 tsp English mustard
- 100 g Stilton cheese
- "some" grated Parmesan cheese
Cut the Romanesco into pieces, discarding the tough stalks.
Microwave (or steam, as per the original instructions) until only just tender and set aside.
Preheat the oven to 180 degrees C.
Melt the butter over low heat.
Sprinkle in the flour and cook, stirring, for about 2 minutes until very smooth.
Heat the milk in a separate pan until it starts to bubble, then gradually whisk it into the flour mixture.
Remove from the heat and stir in the mustard, seasoning and Stilton.
Stir until the cheese has melted completely into the sauce.
Pour / mix the sauce with the Romanesco.
Grate parmesan over the top.
Bake for 20 minutes until golden and bubbling.
We had this with a lovely roast rib of beef and some roast potatoes (also from the box).
Absolutely delicious and we’ll definitely be making green cauliflower cheese again!