Originating from the hilly climes of France, whipped silky Comté makes a smooth dressing to have with roasted cauliflower and sourdough breadcrumbs.
For the whipped Comté:
150ml double cream
40g Comté cheese, grated
1 tsp Dijon mustard
For the salad:
1 small head of cauliflower, broken into florets, plus the inner, tender leaves
200g baby plum or cherry tomatoes, halved
6 shallots, halved
1 slice sourdough bread, cut into pieces
2 tbsp olive oil
2 tsp ground coriander
1 tsp paprika
40ml extra-virgin olive oil
Zest and juice of ¼ lemon
15g Gruyère cheese, finely grated
1. Put the double cream in a pan and heat gently. Stir in the Comté and mustard, then spoon into a bowl and chill.
2. Preheat the oven to 200°C/400°F/Gas 6. Put the cauliflower, tomatoes, shallots and bread into a roasting tin. Combine the oil, coriander and paprika, and brush over the vegetables. Roast for 20 minutes. Pick out the sourdough pieces and whizz them briefly in a food processor to create crumbs.
3. Whisk the cream mixture until it’s the consistency of whipped cream, and place spoonfuls on each plate. Arrange the roasted ingredients on top, then scatter the sourdough breadcrumbs over them.
4. Whisk together the extra-virgin olive oil with the lemon zest and juice, and drizzle over the plate. Garnish with the rocket and Gruyère, then serve.
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