1 large cauliflower
2 tbsp Dijon mustard
1 x (400g) can chickpeas, drained and rinsed
½ bunch thyme
Creamy, Cheesy Sauce
½ brown onion, diced
4 garlic cloves, crushed and roughly sliced
150g plain flour
300ml cooking cream
200g cheddar cheese, grated (or any leftover cheese you may have at home)
1 bunch parsley, roughly chopped
Preheat the oven to 180°C.
Bring a large pot of salted water to a boil. Break the cauliflower into florets and blanch in the boiling water for about 3-4 minutes. Add to your baking dish.
Add butter and onion to a pot and sweat down, once the onion begins to go translucent add the garlic and continue to sweat down. Add flour and stir to form a roux, cook the flour for a few minutes while continuously stirring. Once the roux thickens gradually add the cream, stir the cream to incorporate it into the roux completely before adding the milk. Once all the milk has been added cook for a few minutes to form a thick, smooth sauce. Take off the heat and add in the dijon mustard and cheese and mix through until melted.
In a baking dish, add the cauliflower, chickpeas and thyme. Pour over the cheese sauce. Place in the oven and bake for 20-25 minutes or until the sauce goes golden brown.
Remove from the oven and top with freshly chopped parsley.