serves
6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
NAIDOC: Cheese
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 whole cauliflower
- extra virgin olive oil, for drizzling
- salt and pepper, to season
- 4 zucchini
- ½ onion, grated
- 125 ml (½ cup) vegetable stock
- 100 g (1 cup) grated cheese
- 50 g (½ cup) grated parmesan, plus extra to serve
Serves 6 as a side dish.
Instructions
- Preheat the oven to 200˚C. Trim the leaves from the cauliflower and place the whole head in a baking dish. Drizzle with oil and season well with salt. Bake the cauliflower for 40 minutes or until well blackened on the surface.
- Meanwhile, peel the zucchini and grate it on the large holes of a box grater. Heat a drizzle of oil in a small saucepan over medium heat and cook the zucchini and onion for about 10 minutes or until most of the moisture has evaporated.
- Transfer the zucchini mixture to a blender and blend with a little of the stock to form a thick sauce. Return to a saucepan and whisk in the grated cheese and parmesan until melted and combined. If the mixture is a little thick for your liking, stir in a little more stock.
- To serve, place the cauliflower on a serving plate and pour over the zucchini cheese sauce. Drizzle with a little oil and scatter with extra parmesan.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
NAIDOC: Cheese
