Cauliflower is one of the most versatile and yet overlooked of all vegetables-- it can be sautéed, puréed, roasted, braised, fried, grilled or even served raw. I've paired cauliflower with kale and a Gruyère-oregano white sauce. The result is a creamy, hearty, herby pasta dish. You could also use the sauce for chicken or a killer mac 'n cheese. Enjoy!
Gruyère and Oregano White Sauce
• 1 onion, finely chopped • 2 tablespoons butter • 2 tablespoons flour • 2 cloves garlic, finely chopped • 2 1/2 cups milk • 1/2 cup grated Gruyère • 2 tablespoon chopped fresh oregano • sea salt + ground black pepper
In a saucepan, melt the butter and add the onions. Cook them for 5 minutes on medium-high heat, until lightly browned. Add the garlic and flour and stir for a minute. Lower the heat, add the milk, and stir until the milk thickens. Set aside, add the Gruyère and oregano, and season to taste with salt and pepper.
Cauliflower and Kale Pasta
• 300g pasta, cooked • 500g cauliflower, the florets sliced • small bunch kale, leaves torn in 2 or 3 pieces • 4 tablespoons olive or grapeseed oil • sea salt + ground black pepper
In a large skillet or wok, heat 3 tablespoons of oil until very hot. Add the cauliflower and sautée for 5 minutes, until nicely coloured. Add the extra tablespoon of oil and kale. Cook for a few minutes. Add the pasta and Gruyère-Oregano Sauce, and stir until well combined and heated through. Season with salt and pepper to taste. Serve with a few leaves of oregano.