1/2 head cauliflower (350g washed)
1/2 lemon (optional)
For broth
400g chicken stock
3 tbsp lemon juice
1/2 tbsp sugar
2 tbsp olive oil
2 tbsp butter
1 tbsp salt
1 bay leaf
For coating
4 tbsp mayonnaise
4 tbsp fine wholegrain mustard
1-2 pc cheddar cheese (shredded)
1/2-1 cup parmasen cheese (shredded)
1 tsp dried parsley
Steps
1. Combine all the ingredients for the broth and bring to a boil in a pot just enough to accommodate the cauliflower.
2. Submerge the cauliflower fully and simmer till a skewer can pierce through the thickest part of the veggie, about 15mins. If not enough broth to cover the veggie, add more chicken stock as pot can differ in size.
3. In a small bowl, mix both the mayo and mustard thoroughly.
4. When the veggie is done cooking, drain and transfer to an oven-proof dish. Baste with the mayo-mustard mixture, then sprinkle cheddar and parmasen cheese followed by parsley.
5. Bake in a preheated oven at 230 deg C for 15-20mins (depending on how brown you want the cheese crust to be).
6. Serve hot with a squeeze of lemon (if desired)
7. Bon appetit!
Notes
1. Amount of cheese depends on individual preference.