Cauliflower Gnocchi Cheese and a Green Crumb

Preparation

Cauliflower is the chameleon vegetable that’s delicious in many forms, but arguably most beloved when drenched in a glossy cheese sauce. I have no problem with a tray full of cauliflower cheese for dinner - in fact, I encourage it - but the gnocchi and verdant crumb makes this dish feel slightly more dinner appropriate. It's a great one for children too.

I certainly have room to improve when it comes to utilizing my freezer, but this dish is always one I’ll double up on, freezing half in a baking dish to defrost and heat on another day. A spare cauliflower gnocchi cheese in the freezer? What a comforting thought. 

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Preheat the oven to 350°F/180°C. Chop cauliflower into florets and its leaves into thirds. Combine both on a large baking sheet, drizzle with olive oil and season with salt and pepper. Use your hands to give everything a good mix, then roast for 20 to 25 minutes, stirring halfway through, until florets are soft all the way through and the leaves are getting crispy on the edges.

2. Meanwhile, in a food processor, pulse bread, hazelnuts, capers, parsley and a good pinch of salt and pepper to a chunky breadcrumb consistency. 

3. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, melt butter over medium heat. Add garlic and a pinch of salt and fry until just softened, about 1 minute. Add flour and mustard powder and whisk vigorously to form a paste. Continue to whisk for a minute or so, to cook off the flour. 

4. Combine milk and stock in a large jug. Pour a little of the liquid into the pan and whisk energetically until completely smooth. Repeat, adding small amounts of the liquid and whisking frequently, until thickened and glossy (it should be the consistency of double cream), about 6 minutes. Stir in the grated cheese and season with salt and pepper. 

5. Add the roasted cauliflower and fresh gnocchi to the sauce. Stir well to combine, then scatter over the green crumb. Bake for 20 to 25 minutes, until the top has darkened and the sauce around the edge is bubbling. Serve with a fresh zesty salad.