Decadent & Entombed Camembert Baked Cauliflower……

By Simon  ,   

December 16, 2014

A super simple supper dish on its own or as part of a feast, beautiful steamed and roasted florets of cauliflower, entombed camembert cheeses and a rich silky decadent sauce. Easy to make ahead and totally delicious.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 1 Feast


2 Medium Cauliflower

2 Medium Camembert cheeses

100 ml Whole milk

100 Grams Fresh ricotta cheese

3 tbsp Plain flour

1 Heaped tbsp Butter

1-2 tsp English mustard

2 Handful Freshly grated Parmesan

1 Scattering Freshly milled black pepper


Prepare the cauliflower into large florets and steam for 5 minutes to soften slightly.

In a saucepan, over a gentle heat melt the butter and combine with well seasoned flour, simply making a roux or paste, cook out the flour for a few minutes.  Gradually add the infused milk, whisking to a smooth consistency, add the ricotta cheese and mustard and combine to a silky light sauce.

Scatter 1/2 the cauliflower florets in a large oven to table dish, place the whole camembert cheeses on top, giving the cheese crust's a slash, cover with the remaining florets of cauliflower, pour over the ricotta sauce, scatter with plenty of grated parmesan and season with black pepper. Place in the oven and bake for around 40 minutes, until golden and bubbling.


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