Adam Liaw’s barbecued cauliflower with mascarpone bechamel
Mascarpone adds a rich creaminess to bechamel without being overwhelmingly cheesy and oily.
Ingredients
1 head cauliflower
salt and pepper, to season
¼ cup olive oil, plus extra to drizzle
50g butter
50g plain flour
500ml milk
250g mascarpone
freshly grated parmesan, to serve
lemon wedges, to serve
Method
Step 1
Remove the large leaves from the cauliflower but keep any small ones on. Cut the head into 3-4 thick steaks and season well with salt and pepper. Don’t throw away the sides!
Step 2
Heat your barbecue hotplate for about 10 minutes until very hot. Drizzle the cauliflower well with oil and cook for about 6 minutes on each side.
Step 3
For the mascarpone bechamel, heat a small saucepan over medium heat and melt the butter. Add the flour and stir for 1-2 minutes. Add the milk a little at a time, whisking to remove any lumps, until you produce a smooth sauce. Remove from the heat, season well with salt and whisk in the mascarpone.
Step 4
Transfer the sauce to a warm serving plate, place the cauliflower on top, then grate over plenty of parmesan. Drizzle with olive oil and add a grind of black pepper. Serve with lemon wedges.
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Adam Liaw’s rigatoni with radicchio and pancetta
Radicchio is one of my favourite vegetables. It has a bittersweet flavour and a texture that’s crisp when raw but almost meaty when it’s cooked.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
