We had a giant head of cauliflower that had to be processed before it went bad, so we made this savoury oven bake.


Ingredients (3-4 servings):

1 head of cauliflower 
1 medium onion
4-5 tbsp. olive oil
1-2 tsp. paprika powder
2 tsp. dried oregano
Salt and pepper


30 g flour
30 g butter
1 cup beer
Min. 2 cups milk
2 cups shredded cheese
1 tsp. dried tarragon
Salt and pepper


Preheat your oven to 200 °C (~390 °F), fan-assisted.

Cut the cauliflower into florets and the onions into 2cm chunks. Arrange in a baking dish, trying to achieve a single layer. Mix oil, paprika and oregano and pour over the veggies, stir, then season with salt and pepper.

Roast in the oven for about 30-40 minutes, or until fork tender and nicely browned, stirring once or twice.

Over medium high heat, melt the butter in a pot, and as soon as liquid, whisk the flour, creating a roux. Whisk a few minutes to cook out the floury flavour, then pour in the beer and stir to incorporate thoroughly.

Add in the milk and the cheese, stirring until dissolved and bring to a brief boil. Reduce the heat to medium and adjust the consistency to your liking adding more milk as desired. Season with salt, pepper and a teaspoon of tarragon.

When ready, serve the cauliflower with the sauce poured over. A side of roasted bread fits great.