Ingredients
- 150 ml Vegetable stock
- 250 Barker’s Professional Cream Style Meal Base
- 19 g Wholegrain mustard
- Sea salt
- 800 g freshly milled black pepper
- 100 g Gruyere cheese, grated
Method
- In a cast iron pan, add the vegetable stock, Barker’s Professional Cream Style Meal Base, mustard, salt and pepper.
- Bring this pan to a simmer.
- Preheat oven 200°C.
- Turn off the heat, add the cauliflower and toss through the sauce.
- Sprinkle over the gruyere cheese.
- Cover with an oiled piece of foil and bake for 20 minutes.
- Remove the foil and place back in the oven for a further 15 minutes to create a crunchy, golden top.
HANDY HINT
- Swap out the cheese style for crumbled blue or smoked cheese.
