Spiced cauliflower gratin

(For 4 portions)

• 2 punnets Sakura Cress
• 800g blanched cauliflower fleurettes
• 80g butter
• 70g plain flour
• 750ml soy milk
• 140g grated mature cheddar cheese
• 1 tsp finely chopped garlic
• ½ tsp ground paprika
• ½ tsp ground cumin
• ½ tsp hot curry powder
• ½ tsp ground tumeric
• 2 pinches table salt
• 1 pinch white ground pepper

• In a small bowl, dilute and blend all the spices in 2 tbsp of soy milk. 
• Bring to simmer the rest of the soy milk. 
• Using a saucepan, melt the butter and add the flour all in once to make a roux. 
• Add in the hot milk and the spices and whisk for 30 seconds. 
• Add the grated cheese and cook for another minute or two.  
• Chop 1 punnet of Sakura Cress and fold gently into the spicy sauce. 
• Add the cauliflower to the mix and fold gently. 
• Divide the cauliflower into 4 casseroles and place those under the grill until they get a nice coloration. 
• Serve hot with the rest of the Sakura Cress.  

Recipe: Franck Pontais