Korean Hot Cauliflower Gratin

Ok so you can't make it to Chimac restaurant in Dublin. How's about you grab yourself some Korean hot sauce and make a super comforting, delicious dinner of spicy gochujang Cauliflower Gratin

Time: 20 mins

Level: Easy

Suitiable for: Vegetarian

Ingredients:

50g Butter
200ml Milk
50g Flour
Salt & Pepper
60ml Korean Hot Sauce
2 Cauliflower heads cut into strips
1 leek cut into thin strips
100g grated gruyere
200g of grated mature cheddar cheese
100g breadcrumbs
35ml olive oil
A handful of chives finely sliced

Recipe:

Melt butter in a saucepan, then add the flour. Stir continuously until a paste forms – this is called a roux. Keep cooking for 1-2 mins until the colour turns light golden.
Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 2-3 mins, stirring continuously, until the sauce has thickened. Season to taste with salt and pepper.
Add Korean hot sauce and ⅔ of the grated cheese
In a large dish layer the cauliflower bechamel and leeks
Pop the dish in the oven covered for 20 mins at 180
In a medium bowl, mix the bread crumbs with the oil and chives and the rest of the cheese. Remove the foil from the cauliflower Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let it rest for 5 minutes before serving. Serve hot.