Maple-Dijon Roasted Cauliflower with Cheese Gratin

Ingredients

• 1 head cauliflower, cut into florets
• 1 tbsp olive oil
• 2 tsp maple syrup
• 35g/1¼oz crème fraîche
• 50g/1¾oz Gruyère, grated
• 1 tsp Dijon mustard
• 1 tbsp grated Parmesan
• 1 tbsp finely snipped fresh chives
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 190°C (170°C fan)/Gas 5.

2. Toss the cauliflower florets with the olive oil and maple syrup. Season generously with salt and pepper. Spread the florets in a single layer in a gratin dish and roast for 15–20 minutes, until tender and beginning to colour. Keep the oven on.

3. While the cauliflower roasts, combine the crème fraîche, grated Gruyère and Dijon mustard in a bowl, stirring until smooth. Pour this mixture over the roasted cauliflower and mix so the florets are evenly coated. Taste and adjust seasoning with salt and pepper.

4. Sprinkle the Parmesan over the top and return the dish to the oven for about 10 minutes, until the surface is golden and bubbling. Scatter the snipped chives over the gratin and serve hot.