It’s actually easy to forget how simple it can be to not eat meat. This is a slight twist from an old favourite from a beautiful cookbook ‘Leon’ which I received on my birthday. What I love about this is that there is no need to make a Bechamel sauce making it simple and quick to throw together and the maple syrup adds a new dimension!!
1 head Cauliflower
1 tablespoon olive oil
2 teaspoon maple syrup
salt and pepper
350 g creme fraiche
50 g Gruyere cheese grated
2 teaspoons Dijon mustard
1 tablespoon Parmesan
1 tablespoon chopped Fresh chives
Heat the oven to 170 degrees celsius. Cut the cauliflower into florets and toss them in a bowl with the oil and maple syrup. Season well. Transfer to a gratin dish and cook in the oven for 15 - 20 mins until the cauliflower is just tender.
Put the creme fraiche, Gruyère and mustard into and bowl and str to combine. Tip in the roasted cauliflower, mix until well coated and season.
Sprinkle with the Parmesan and put back in the oven for another 10 minutes, until golden.
Sprinkle with the chives and serve.