When our Lida wrote her blog post on wine and cheese pairings, we absolutely loved the combination of smoked graviera with a barrel fermented Assyrtiko or aged Xinomavro. The thought of melted smoked graviera cheese has been with us since. And although we were getting ready for spring recipes, the weather did us a favour to remain wintery for a bit longer.
So while we are enjoying the white snow in London, this week we have prepared for you a very comforting recipe. The last winter recipe probably, as we are officially into spring. It is March after all. And what better way to say goodbye to winter with our absolutely favourite cauliflower and cheese. But for this one we’ve used our smoked graviera cheese!
Made from sheep’s and goats’ milk, this cheese comes from Sfakia on the island of Crete. It is made with thyme, making it all more interesting. Herby, woody and smokey, it is the perfect cheese for this recipe. And for a barrel fermented Assyrtiko or aged Xinomavro of course.
1 medium cauliflower (approx. 700g net weight)
1lt whole milk
1 tsp whole peppercorns
½ bunch tarragon plus more to serve
½ tsp salt
1.5 tbsp butter
1/5 tbsp flour
100g grated smoked graviera cheese
Smoked chilli flakes (optional)
Tarragon leaves (to serve)
Olive oil (to serve)
Cut the cauliflower into florets. Finely chop the stalks and separate the leaves. Add the cauliflower, stalks and leaves in a medium sized pot. Top up with milk. Milk should cover it completely. Add the tarragon leaves, peppercorns, salt. Slowly bring to the boil and simmer until cauliflower is cooked, but still firm when pierced with a fork. Strain and reserve the milk.You should be left with approximately 700ml milk. Discard the tarragon and peppercorns. Place the cauliflower in an oven dish in one layer. In the same pot melt the butter. Add the flour and stir until mixed. Slowly add the aromatic milk you have reserved until your béchamel is thick and coats the back of a spoon. Taste and season with salt. Add the smoked graviera and stir until melted. Pour the béchamel on the cauliflower. Sprinkle with the chilli flakes. Bake at 200C for 20-30 min. To serve drizzle with olive oil and sprinkle some tarragon leaves.