This recipe was inspired by a recent visit to Coffs Harbour and a delicious meal at Latitude 30. I love their seared scallops with cauliflower puree, hazelnut, parmesan, pancetta & kale crumb (I might be slightly boring, but I order it every time I visit). I loved the crumb so much that I thought I'd have a side of Baked Cauliflower Mornay which is topped with a macadamia cheese crumb with my main course. Absolutely delicious. 

It's a no-brainer that I had to make a gluten free version when I got home. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Bakers' Magic Gluten free flour recipes (original & maize free) are available for purchase through the online shop. 

 

Ingredients

1 Cauliflower

1 Quantity of White Sauce

1 Quantity of Cashew & Parmesan Crumb

 

White Sauce ingredients 

1 tbsp (approx. 15 g) Bakers' Magic Gluten free flour

1 tbsp (approx. 10 g) of maize starch (corn flour from maize)

400 g Milk

25 g Butter

1/2 tsp Powered chicken stock (I use Massel)

Pinch of Salt

40 g Cheddar

40 g Mozzarella

 

Cashew & Parmesan Crumb 

75 g Parmesan (good quality)

30 g Butter

75 g Roasted & Salted Cashews & Macadamias

20 g Bakers' Magic Gluten free flour

 

Cheese Variations - Instead of cheddar and mozzarella substitute in a wedge of Blue Castello or approximately 5 cubes of Meredith Dairy Marinated Goat Cheese (they were delicious alternatives).  

 

 

Method

To speed up the cooking process I usually steam or microwave the cauliflower before baking. 

 

White Sauce ingredients 

The white sauce can be made in a Thermomix or on the stove top. 

 

Thermomix

Use the instructions for Cheesy Sauce and the amounts above.

 

Stove Top

Melt the butter in a saucepan and add in the flour. Stir over heat until the mixture is bubbling.

Pour in a little of the milk and mix with a wooden spoon/heat proof spatula until a paste is formed. 

Repeat adding the milk and stirring until all milk is added. Use a stab blend to blend the mixture if there are lumps present. 

Reduce the heat under the saucepan. 

Add in the salt, chicken stock and cheeses. Stir until the cheeses have melted. 

 

Cashew & Parmesan Crumb 

Put the parmesan, butter, nuts and Bakers' Magic gluten free flour in a food processor. 

Pulse until the mix is relatively uniform in size (~ 3 mm pieces). 

 

Turn oven on to 180 degrees fan forced. 

Put partially cooked cauliflower in an oven proof dish.

Top with the White sauce. 

Sprinkle the Cashew & Parmesan crumb on top. 

Bake in the oven for approximately 15 minutes. 

Allow to cool slightly before serving. 

Simply enjoy!