- Preheat the oven to 200 fan. Mix the olive oil with the allspice and a good pinch of salt and rub it all over the cauliflower florets and leaves. Place into a roasting tray and roast for 25-30 minutes until a little charred but not fully cooked.
- Meanwhile, melt the butter in a pan over a medium heat and add the flour. Mix well. Add the milk, a splash at a time, whisking continuously, until absorbed before adding more. Once all incorporated, bring to the boil, reduce the heat to low and cook, whisking regularly, for 5 minutes to cook out the flour and thicken the sauce.
- Add most of the cheese, nutmeg and a good pinch of salt to the white sauce. Mix well. Cook, stirring occasionally, for 2-3 minutes until the cheese has melted and the sauce smooth.
- Transfer the cauliflower to a snug roasting dish. Pour over the sauce and top with the remaining cheese. Pop back into the oven and roast for 20-25 minutes until the cheese is bubbling and golden. Scatter over the zaatar and serve immediately.
2 tbsp. olive oil
1 tsp allspice
1 cauliflower, broken down into florets and leaves (800g)
50g plain flower
500ml whole milk
100g Monetary Jack, grated
100g mozzarella, grated
30g Grana Padano Riserva, grated
A good grating of fresh nutmeg (1/8th)
1 tbsp zaatar