Not liking cauliflower is a ‘real loss’. Cauliflower is cheap, is healthy, is beautiful, is the perfect partner in traditional and non traditional dishes from all over the world. (no, I wasn’t paid to write this down ;-)).
For 2p, blanch a small, fresh cauliflower of approx 600 grams in salted water. Save and chop the intact leaves. Drain the cauliflower and keep the cooking water.
Fry 3 chopped garlic cloves, 1 chopped white onion, a little bunch of fresh thyme and 1 sliced leek in a drizzle of olive oil. Add 120 grams of barley (orzo in Italian) and 500 ml of the cooking water. Allow to simmer and stir now and again. After 20 mins the barley is almost al dente(add cooking water if necessary). Add the chopped cauliflower leaves, 200 grams of sliced mushrooms and 125 ml of light cream. Cook for another 5-10 mins and add pepper and salt.
Oil a round oven dish. Pour the sauce in the dish and put the cauliflower in the middle. Finish with 50 grams of grated fontina, or another cheese with intense flavor. Bake in the oven at 180° for 30-35 mins.
Serve with a few drops of truffle oil for some extra earthy flavor.