Choufleur Fromage (Cauliflower Cheese)

method:

• Begin by preparing your veg: the cauliflower into florets. Dice the onion, then remove the stems from the kale leaves and roughly chop the kale. Rinse the veg, grate the cheese, and have the rest of the ingredients on standby.
• Fill a medium-sized saucepan with 3-4 inches of water. Place a steamer inside and add the cauliflower. Cover, turn to medium low heat, and steam for 20 minutes.
• Add a tablespoon of butter or oil to a small skillet and turn to medium heat. When the oil or butter is hot and bubbly, add the onions and cook for three minutes, stirring often. Now add the honey and cook for an additional minute, or until the onions have a caramelized look. Add the onions into a medium sized baking dish.
• Now make your béchamel sauce. In a small pot, add two tablespoons of olive oil or butter to a saucepan and turn to medium low heat. When the oil or butter is hot and melted, add the flour and stir quickly with a wooden spoon. Add 250ml of oat milk and continue to whisk until the lumps break down. Now add the rest of the milk along with the Dijon, onion powder, smoked paprika and garlic. Bring to a medium heat and whisk continuously.
• When you have a boil, stir in the gruyere cheese and whisk thoroughly. Turn the heat to low and allow the bechamel to thicken for a couple of minutes. Turn off the heat. Add S & P to taste. By this time, your cauliflower will have finished steaming. Add it along with 3/4 of the kale to the baking dish and stir. Add salt and pepper to the veg. Pour the béchamel sauce over the veg and mix. Place the rest of the kale on top. Drizzle the Choufleur Fromage with olive oil.
• Place the dish under the grill to crisp – you want a nice golden colour with brown spots and crispy bits of kale.