HOW TO COOK CAULIFLOWER FLORETS RECIPES

Steps:

• Place 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
• Cut 1 head cauliflower in half and cut out the tough core. Cut the florets into 1- to 1 1/2-inch pieces (6 to 7 cups). Transfer to the bowl and toss until evenly coated.
• Heat an air fryer to 390°F to 400°F. Arrange the cauliflower florets in an even layer in the basket or tray of a 5 1/2-quart or larger air fryer. Air fry, tossing every 5 minutes, until the cauliflower is tender with browned and crispy edges, about 15 minutes total.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
  3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
  4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
  5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
  6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
  7. Let the sauce blip away until thickened while you coarsely grate the cheese.
  8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
  9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
  10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
  11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.