less than 30 mins
10 to 30 mins
By Jane Baxter
From Saturday Kitchen
- 1 head cauliflower, cut into florets
- 1 tbsp olive oil
- 2 tsp maple syrup
- 35g/1¼oz crème fraîche
- 50g/1¾oz Gruyère, grated
- 1 tsp Dijon mustard
- 1 tbsp grated Parmesan
- 1 tbsp finely snipped fresh chives
- salt and freshly ground black pepper
Preheat the oven to 190C/170C Fan/Gas 5.
Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on.
Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper.
Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve.