Effortless Cauliflower Zucchini Cheese (Print Version)

# Ingredients:

01 - 1 cauliflower, whole.

02 - Olive oil (extra virgin), to drizzle.

03 - Pepper and salt.

04 - 4 small zucchini.

05 - Half an onion, shredded.

06 - 125ml (1/2 cup) vegetable stock.

07 - 100g (1 cup) shredded cheese.

08 - 50g (1/2 cup) grated parmesan, plus more for topping.

# Instructions:

01 - Get your oven to 200°C. Pull off the leaves. Pop it in a dish for baking. Pour some oil over the top. Sprinkle with seasonings. Roast until charred (around 40 minutes).

02 - Shred zucchini and peel it first. Toss oil into a pan and heat. Stir in zucchini and onion for about 10 minutes. Keep cooking till the liquid dries up. Blend them with part of the stock, then pour it all back in the pan. Stir in the cheeses. Combine till melted. Add extra stock for thinning, if needed.

03 - Pop your cooked cauliflower on a serving dish. Spoon over that cheesy sauce. Drizzle with a bit of oil and sprinkle parmesan generously on top.

# Notes:

01 - Looks fancy when plated.

02 - Make the sauce early to save time.

03 - Peeling zucchini helps keep the sauce pale.

04 - Add stock little by little to control consistency.

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