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.
Serves 4
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.
