Cauliflower gratin with roasted walnuts, rye bechamel and pecorino

Because of the cold snap I bought up a whole organic cauliflower to squeeze out one more winter dish. It was pouring rain all weekend but I made it to French's forest markets on Sunday too do a quick shop to get the week started and pick up some la tartine spelt sourdough for my boyfriend's daughters (it's there favourite!)

Oh how I love cauliflower and use it alot, I couldn't think of a better recipe to share for the last cold days. I had it for lunch with some beautiful spicy lamb and beef sausages that I also bought at the markets from a lovely Algerian french man that is now selling them at his stall. You could eat this with some snapper or ocean trout or if your vegetarian serve it with polenta and sauteed spinach

The unique ingredients in this recipe are biodynamic rye flour and oat milk to make the bechamel. The roasted walnuts give it a crunchy texture and also extra protein if you are a vegetarian. If your vegan you can use extra virgin olive oil to make the bechamel. And I did use fresh thyme, rosemary and sage from my garden cut very small to add a delicate aroma


1/2 cauliflower cut up into small florets
1/2 cup raw walnuts (roast in oven for 5 minute on 170 degrees)
1 cup pure harvest oat milk or use organic cows milk
1 tablespoon organic butter or ghee
2 tablespoons rye flour (or you can use rice or spelt flour)
1 small garlic clove, chopped very fine or use garlic crusher
fresh herbs thyme, rosemary and sage (optional)
Some handful sourdough breadcrumbs
Grated pecorino


Firstly prepare your cauliflower and set aside. In a saucepan gently melt your butter and add in the flour to make the white sauce, with a balloon whisk keep stirring and slowly pour in the milk, keep stirring until it starts to thicken and look like a nice white sauce, turn off the heat and add the herbs and garlic stir well. In a pyrex or baking dish arrange the cauliflower and then completely cover with the bechamel, sprinkle on the breadcrumbs, roasted walnuts and pecorino and then cover in foil and bake on 180 degrees for approx 20 minutes, you need the foil so the cheese doesn't burn.

Serves 4