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Adam Liaw’s barbecued cauliflower with mascarpone bechamel

Adam Liaw
Adam Liaw

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Barbecued cauliflower with mascarpone bechamel.
Barbecued cauliflower with mascarpone bechamel.William Meppem

Mascarpone adds a rich creaminess to bechamel without being overwhelmingly cheesy and oily.

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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

  1. 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!

  2. 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.

  3. 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.

  4. 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 LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-barbecued-cauliflower-with-mascarpone-bechamel-20240408-p5fi9o.html