Planning ahead
The cauliflower and Saint Agur Blue Cheese sauce and the crumb can be made up to two days in advance.
For the seasonal roasted roots
Preheat the oven to 170°C / 150°C fan oven / 340°F / Gas mark 3½.
In a pestle and mortar (or using the flat of a knife), grind the caraway seeds.
Coarsely chop the celeriac and turnip (about 3 cm). Chop the carrots into bite-sized slices. Quarter the parsnips lengthways, then cut each quarter in half. Chop the cauliflower florets into equal-sized pieces, roughly the same size as the other vegetable pieces.
Place the vegetables in a roasting tin. Season with the caraway and cumin, and the salt, pepper. Drizzle all over with olive oil.
Roast for 35 minutes, until the vegetables are cooked through and golden.
For the cauliflower and Saint Agur Blue Cheese sauce
Coarsely chop the cauliflower florets (about 2cm). Coarsely cut the Saint Agur into pieces.
In a medium-sized saucepan, on a medium heat, melt the butter, add the cauliflower pieces and seasoning, cover with a lid and sweat without colour for about 4 minutes, stirring occasionally.
Now add the milk and bring to the boil, reduce to a simmer, cover with a lid, and simmer for 12-15 minutes. Once the cauliflower is soft and cooked through, remove the pan from the heat and leave it to cool.
Once cooled, blend the cauliflower – with the liquid it has cooked in – until smooth. Add the Saint Agur Blue Cheese and blend again until smooth. Taste and adjust the seasoning if necessary. Transfer the sauce to a bowl and keep it aside, or refrigerate until required (for up to two days).
For the festive crumb
Place all the festive crumb ingredients in a large bowl.
Mix well and reserve until required. Easy!
To finish
Preheat the oven to 180°C / 160°C fan oven / 350°F / Gas Mark 4.
In an oven-proof serving dish (or roasting tin), combine the root vegetables and Saint Agur sauce. Scatter the festive crumb over the top – et voilà!
Bake for 15-20 minutes until golden, bubbling and ready to serve to your grateful loved ones.
My British friends truly adore their cauliflower cheese, and rightly so! Rich, indulgent, moreish, it is the perfect comfort food for a chilly day. This recipe has a twist, combining seasonal root vegetables with a light, full-flavoured sauce made from cauliflower and Saint Agur Blue Cheese. The topping of festive crumb makes this a special treat for Christmas.
Credits: Recipe © Raymond Blanc / Photo © Chris Terry
Special equipment
Large rectangular ovenproof earthenware dish, jug blender, large roasting tin
For the seasonal roasted roots
1 tsp caraway seeds
2 parsnips
½ celeriac, small, peeled
1 turnip, peeled
2 carrots, peeled
½ cauliflower, outer leaves and woody base removed
1 tsp cumin powder
3 pinches sea salt
1 pinch black pepper, ground
about 2 tbsp olive oil
For the cauliflower and Saint Agur Blue Cheese sauce
150g (1 wedge) Saint Agur Blue Cheese
½ cauliflower, outer leaves and woody base removed
15g (1 tbsp) unsalted butter
150ml whole milk
3 pinches sea salt
1 pinch cayenne pepper
For the festive crumb
100g chestnuts, finely chopped
a few large sage leaves, finely chopped
1 orange, zest and juice only
40g oats
20g breadcrumbs
40g cranberries
30g pumpkin seeds
2 pinches sea salt
1 pinch ground black pepper
PRODUCT
View Method
Recipe Method
Planning ahead
The cauliflower and Saint Agur Blue Cheese sauce and the crumb can be made up to two days in advance.
For the seasonal roasted roots
Preheat the oven to 170°C / 150°C fan oven / 340°F / Gas mark 3½.
In a pestle and mortar (or using the flat of a knife), grind the caraway seeds.
Coarsely chop the celeriac and turnip (about 3 cm). Chop the carrots into bite-sized slices. Quarter the parsnips lengthways, then cut each quarter in half. Chop the cauliflower florets into equal-sized pieces, roughly the same size as the other vegetable pieces.
Place the vegetables in a roasting tin. Season with the caraway and cumin, and the salt, pepper. Drizzle all over with olive oil.
Roast for 35 minutes, until the vegetables are cooked through and golden.
For the cauliflower and Saint Agur Blue Cheese sauce
Coarsely chop the cauliflower florets (about 2cm). Coarsely cut the Saint Agur into pieces.
In a medium-sized saucepan, on a medium heat, melt the butter, add the cauliflower pieces and seasoning, cover with a lid and sweat without colour for about 4 minutes, stirring occasionally.
Now add the milk and bring to the boil, reduce to a simmer, cover with a lid, and simmer for 12-15 minutes. Once the cauliflower is soft and cooked through, remove the pan from the heat and leave it to cool.
Once cooled, blend the cauliflower – with the liquid it has cooked in – until smooth. Add the Saint Agur Blue Cheese and blend again until smooth. Taste and adjust the seasoning if necessary. Transfer the sauce to a bowl and keep it aside, or refrigerate until required (for up to two days).
For the festive crumb
Place all the festive crumb ingredients in a large bowl.
Mix well and reserve until required. Easy!
To finish
Preheat the oven to 180°C / 160°C fan oven / 350°F / Gas Mark 4.
In an oven-proof serving dish (or roasting tin), combine the root vegetables and Saint Agur sauce. Scatter the festive crumb over the top – et voilà!
Bake for 15-20 minutes until golden, bubbling and ready to serve to your grateful loved ones.
