Cauliflower, rapeseed oil, gruyere, double cream
I love cauliflower cheese, it is a magnificently comforting dish when cooked well - cauliflower has a musky, sweet flavour (though overcooked it becomes sulphuric and bitter) which really contrasts with the nutty, caramel tones of gruyere. By roasting slices of cauliflower however, the texture is firm and the flavour even nuttier. Simply gorgeous.
1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice the cauliflower into centimetre thick sections and roast in the oven for 20 minutes, drizzled with rapeseed oil.
2) Transfer the cauliflower slices to a separate dish, sprinkling each layer with grated gruyere and a drizzle of cream. Bake in the oven for 10 minutes, until the cheese bubbles and just begins to colour.