Cauliflower is underrated and roasted cauliflower is SO underrated! Our rub of garlic, anchovy and ground almonds gives it loads of flavour and of course who can complain about finishing it all off with a cheesy sauce? Give this one a go, we promise you'll love it.
Preheat the oven to 180ºC.
Zest the lemon into a small saucepan. Add the juice of half the lemon then add the butter, mustard, garlic, anchovies and almond flour. Heat just enough to melt the butter and stir well. Trim the leaves from around the cauliflower and carefully remove the core from the bottom using a small knife. Place the cauliflower into a roasting tin and brush it very generously with the butter mixture, making sure it’s covered all over.
Tent the tray with foil (or you could use a deep cast iron dish with a lid). Roast for an hour, then raise the temperature to 200ºC, remove the foil or lid and roast for another 15 minutes.
Add the 15g of butter to a small saucepan. Put it over a medium heat on the hob, let it melt and bubble then add the flour. Cook for a minute so that it thickens to a roux. Pour in the milk a little at a time, stirring until smooth each time before adding more. Do the same with the double cream then take it off the heat and add the grated cheese.
Serve on a big plate and scatter the fresh herbs and the sauce over the cauliflower. Serves 4