Start by cutting your cauliflower into medium-size making sure to include the leaves. Once done, give them a rinse and set them aside.
On a baking tray add your vegetable oil and your cauliflower plus the leaves. Sprinkle the spices on top and Place them in the oven at 180°C and bake for around 20 to 25 minutes.
Meanwhile, melt the butter until it’s brown and caramelised (burnoisette). Add your sliced garlic and cook until they’re Golden Brown. Add in the flour and mix together then leave them to cook for a few minutes. While it’s cooking, prepare your cream sauce by adding your milk and the double cream followed by the salt, black pepper, paprika, Aaromat or vegetable stock and nutmeg give everything a mix and pour it in above your flour and butter mixture, making sure to continue to whisk until it forms a thick sauce .
Bring the sauce into your gentle bubble add in your Boursin cheese and half of the amount of Gruyère cheese and the mozzarella cheese. Making sure to leave the other half on the side for the topping.
Once the cheeses have melted in the sauce remove from heat, mix in the parsley and poor over your cooled roasted cauliflower until everything is evenly distributed.
Sprinkle the remaining Gruyère and mozzarella cheese and place the tray back in the oven and cook for 30 minutes on 180C or until the top is golden brown.
If you are patient enough allow it to cool down for 15 minutes before serving. Enjoy 🙂
