Cracking Cauliflower Megamix | Jamie Oliver

By Jamie Oliver · 150 min

Ingredients

Instructions

1. Whisk the yeast into 300ml lukewarm water, rest 2 minutes, then combine in a large bowl with 500g of the flour and a generous pinch of sea salt.
2. Mix, then knead on a floured surface until smooth and elastic. Rub with a little oil, return to the bowl, cover with a damp tea towel and prove in a warm place for 1 hour or until doubled.
3. Fry the sliced onion in the butter, bay leaves and a splash of water over medium heat for 10 minutes, stirring often.
4. Stir in 50g flour, then the mustard, then slowly add the milk to make a loose white sauce.
5. Break up the cauliflower, discarding only tatty outer leaves, and finely slice the stalk. Add to the pan with any remaining leaves.
6. Simmer gently for 30 minutes, stirring occasionally. Turn off the heat, grate in the cheese, season well and let cool slightly.
7. Preheat the oven to 240°C/475°F (gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25x35cm baking tray and press the dough out to fill it.
8. Spoon the cauliflower mixture over the dough, leaving a 2cm border, and prove again until doubled.
9. Bake on the bottom shelf for 25 minutes, until golden, crisp and melty.

Summarized from Jamie Oliver's video. Watch it for the details.

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