Adam Liaw’s barbecued cauliflower with mascarpone bechamel

Name: Adam Liaw’s barbecued cauliflower with mascarpone bechamel
Cook time: 1 h
Yield: 4
Cuisine: Italian
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

Adam Liaw

April 8, 2024

Barbecued cauliflower with mascarpone bechamel.William Meppem

easyTime:30 mins - 1 hourServes:4

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.