I’ve decided that I’m a dab paw at blogging, so off I go again. I’d like a chance to set the record straight; I felt the last post was rather slanderous (I found that word in the dictionary I got for my birthday). First of all, I do not dribble. And second of all, I only toot the car horn when I feel that The Bossy One has talked to whoever it is she’s talking to for quite long enough and it’s time to get home. She seems to forget that I have things to do: keep the hens in order, bark at the horses if they’re in the wrong field (or for no good reason whatsoever ;-)), check the boundaries for stray deer, wild pigs and badgers, empty the rubbish bin in the kitchen… I could go on – a dog’s work is never done. Especially if he sits in the car all day *sigh*.
Anyway, I think she must have felt a bit guilty for bad-mouthing me because this was produced last night and she let me ‘clean’ the dish.
Ingredients (serves 4-6)
2 tablespoons olive oil
60g chickpea flour
sea salt and freshly ground black pepper
½ teaspoon of paprika
1 teaspoon mustard
100ml chicken or vegetable stock
50g comté (or other hard cheese), grated
50g parmesan, grated
Begin by cooking the cauliflower florets in salted boiling water for about 15 minutes. Drain and set aside. Preheat the oven to 180°C.
For the sauce, place the flour, butter, olive oil, seasoning and milk into a saucepan and place over a gentle heat. Whisk until it reaches a gentle simmer. Continue whisking, adding the mustard and then the stock little by little, for just under five minutes. Add half of the cheese and whisk again until it melts. Pour over the cauliflower florets which you will have arranged in a baking dish. Sprinkle the rest of the grated cheese over the top and add a little more paprika. Cook for about 45 minutes.