A super soufflé-like vegetarian festive main. Wedges reheat very well the next day.
|1||large cauliflower, leaves removed|
|3 Tbsp||olive oil|
|1 tsp||dried oregano|
|1 tsp||dried thyme|
|Salt and pepper||to taste|
|1||medium red onion, diced|
|1/2 cup||plain flour|
|2 1/4 cups||milk|
|100g||parmesan cheese, finely grated|
|1 Tbsp||Dijon mustard|
|Chopped fresh Italian parsley||to serve|
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- Preheat the oven to 180°C. Lightly butter a 23cm springform cake pan and line with baking paper.
- Cut the cauli into chunky florets. Place in an oven pan just large enough to hold the florets in a single layer. Drizzle with the oil. Sprinkle with the herbs and seasonings. Toss to combine.
- Roast for 50 minutes, stirring occasionally, until soft and lightly browned. When cooked, chop roughly into 2cm pieces.
- Meanwhile, melt the butter in a heavy saucepan. Sauté the onion on low until softened. Add the flour. Heat, stirring, for 30 seconds. Gradually stir in the milk cooking until thick. Cook on low for 1-2 minutes. Stir in the parmesan, mustard and salt and pepper to taste.
- Beat the eggs well. Stir into the white sauce. Combine with the chopped cauli.
- Pour into the prepared cake pan. Bake for about 50-60 minutes, until a skewer inserted in the centre comes out clean. Cool for 10 minutes then remove from the pan onto a serving plate.
- To make the topping, heat the sugar in a non-stick pan on medium, until melted. Add the pine nuts and stir to coat. Tip onto a plate to cool. Sprinkle over the cauli flan and garnish with the parsley.