Cauliflower 1 large
Plain flour 100g
Schulz full cream milk 1L
Panko breadcrumbs 120g
Parsley 1/2 bunch
Garlic 3 cloves
Salt To taste
1. Cut the cauliflower in half through the stem and remove any extra leaves. Coat the cauliflower in oil and salt and roast at 180oC for 25 minutes or until just soft.
2. To make the bechamel, melt the butter in a saucepan. Add the flour and whisk together to combine. Cook this out for 2-3 minutes on a medium heat, then add 300mls of milk. Gently bring the mixture to a simmer, whisking continuously. Add another 500mls of milk and gently heat the mixture back up to a simmer and remove from the heat. Add salt to taste.
3. Add the breadcrumbs and oil to a large saucepan and gently toast on a medium heat, stirring all the time. After a few minutes, the breadcrumbs will start to brown. Continue cooking until it is all golden brown. Remove from the heat and grate in the garlic and lemon zest using a Microplane. Finely chop the parsley and add to the breadcrumb mixture.
4. To serve, place the roasted cauliflower flat side up, drizzle the bechamel and finish with breadcrumbs.