Salt & vinegar roast pork with potatoes
What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour
Four-cheese cauliflower gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10
Skip to ingredients
- 2 cauliflowers
- 125g ball mozzarellatorn into pieces
- 200g gruyèreor cheddar, grated
- 30g crispy onions
For the sauce
- 25g butter
- 25g plain flour
- 300ml whole milk
- 30g English mustard
- 100g cream cheese
- 1 tsp truffle oil(optional)
- 100g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving (10)
- kcal279
- fat19g
- saturates11g
- carbs10g
- sugars6g
- fibre2g
- protein16g
- salt1g
Method
step 1
For the sauce, melt the butter in a shallow saucepan. When it’s just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
step 2
Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don’t worry about the outside bits not being slices – it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
step 3
Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
