Confit garlic cauliflower cheese

Name: Confit garlic cauliflower cheese
Ingredients: 2 small or 1 large heads of garlic, tops cut off; 1 small bunch thyme, saving 3 sprigs, leaves picked, for the topping; 300ml extra-virgin olive oil to cover the garlic; 75g butter or vegan butter; 75g plain flour; 900ml milk or oat milk; 80g cheddar or vegan cheese, grated; 50g gruyere or vegan cheese, grated; Salt; black pepper; 1 medium cauliflower (around 1kg), broken in to chunky florets, smaller leaves reserved; 150g breadcrumbs; Zest of a lemon; 2 sage leaves, chopped

annajones.co.uk

Vegan or vegetarian, Confit garlic, cheesy sauce and burnished cauliflower. Eat this with some lemon-dressed greens or a bitter leaf salad. This is always one of our Christmas Day sides.

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Ingredients

2 small or 1 large heads of garlic, tops cut off
1 small bunch thyme, saving 3 sprigs, leaves picked, for the topping
300ml extra-virgin olive oil to cover the garlic
75g butter or vegan butter
75g plain flour
900ml milk or oat milk
80g cheddar or vegan cheese, grated
50g gruyere or vegan cheese, grated
Salt
black pepper
1 medium cauliflower (around 1kg), broken in to chunky florets, smaller leaves reserved
150g breadcrumbs
Zest of a lemon
2 sage leaves, chopped