Cauliflower Cheese
Pure indulgence
-
1 Hour
-
Serves 8
30 mins
Serves 2
What you'll need…
- 1x Stick of sprouts
- 200g Brie
- 200g Walnuts
- 1l Vegetable oil
- 50g Caster sugar
- Salt & pepper to taste
The method
1
Preheat your oven to 250°C.
2
Trim the ends off your Brussels sprouts, remove any discoloured leaves, and rinse well in cold water (don’t worry about cutting crosses in them unless you really want to). Spread the sprouts out on a baking tray, season well with salt and white pepper, drizzle with a little olive oil, and set aside until you’re ready to cook.
3
In a saucepan, boil your walnuts in salted water for a couple of minutes. Drain and pat dry, then toss them in caster sugar. Heat vegetable oil to 180°C and deep-fry the sugar-coated walnuts until golden brown. Remove from the oil and season with a little salt.
4
Roast your sprouts for 7 minutes, take them out, mix in 200g brie, and cook for a further 2 minutes until the brie melts.
5
Serve immediately and garnish with the fried walnuts. Enjoy as a side or a starter.
Recipe by Head Chef, Jake Boyce
