Take a humble ingredient like the cauliflower and step it up to the next level, just by using a simple cooking method like smoking. Smoking vegetables adds so much depth to your cooking. We love to surprise people with the food we cook, by putting our unique twist on simple ingredients.
- 1 large cauliflower
- 300g Quicke’s Oak Smoked Goat's Milk Cheese.
- 100g Quicke’s Butter
- 60g plain flour
- 300ml full fat milk
- Cornish sea salt
- Start with the fire. You need strong heat but plenty of smoke and it needs to be all up one end of your grill. You are going to offset smoke this bad boy. A lot to get your head around but basically it’s the same as putting the cauliflower in your oven whole, no direct heat under it, just next to it, with the smoke licking at it.
- This will take some time, up to an hour. You will need to turn the cauliflower and insert a knife in every now and then to see if its done. In and out easily is cooked.
- While the cauliflower is doing its thing you will need to make the sauce. It’s a classic roux. Start with the butter. Quicke’s don’t muck about, this is good stuff. Chuck it into a saucepan that will take all the ingredients and get it melted and foaming, smell it! Good butter smells like toffee. Lush.
- Add the flower and stir until you can smell biscuits, then slowly add the milk and stir all the time. Lumps may be formed or they may not, it will still taste amazing but if you really want the sauce to be satin smooth, pass it through a sieve. Once all the milk is is the pan, cook the sauce out until it just thickens then add all the grated cheese and sit until melted. Season to taste.
- To put this together simply pop the cauliflower on a serving plate and pour the cheese over it. You could decorate with chives and the like or a good twist of black pepper. But what you will need to do is eat it all! It's addictive, mind, so go careful. I once made this 6 days straight! No amount of cross fit is going to make up for that…
Recipe by Ben Quinn