Recipe by Luke Jefford

A foraging classic & certainly not a new concept. But, a truly tasty one! Personally I've never been a huge fan of cauliflower (the vegetable). With the addition of mushrooms instead, it's a winner. Infusing the bechamel with last years dried porcini adds that extra level of shroomyness. You could use store bought dried mushrooms with the same effect though. Top with a cheese of your liking.

Ingredients

• 600g Whole Milk

• 20g Dried Mushrooms

• 10 Sprigs Thyme

• 3 Crushed Garlic Cloves

• 125g Wood Cauliflower

• 50g Butter

• Large Pinch Nutmeg

• Large Pinch Ground White Pepper

• Cheese

Method

Step 1

Pop the milk, thyme, garlic, pepper, nutmeg & dried mushrooms into a pan. Pop on a low heat to infuse the milk.

Step 2

In a separate pan gently melt the butter and then mix in the flour to make a ‘roux’.

Step 2

Once you've cooked out the flour for a few minutes strain the warm milk into your roux and mix in quickly until smooth. Cook out for a few minutes, until you have a beautiful mushroom bechamel.

Step 3

Pop the cleaned wood cauliflower in to oven proof dish, top with bechamel & finally your cheese. Add to the oven at 220c.

Step 4

Bake until the cheese is nicely caramelised.