Dolcelatte & Cheddar Cauliflower Cheese

Ingredients

• 100g Panko Breadcrumbs (Panko Crumb)

• 3 Garlic Cloves, finely minced (Panko Crumb)

• 10g Thyme, leaves picked (Panko Crumb)

• 30g Olive Oil (Panko Crumb)

• Seasoning (Panko Crumb)

• 4 Pears, peeled, cored, and diced (Caramelised Pear Purée)

• 150g Caster Sugar (Caramelised Pear Purée)

• 1/2 Lemon, Juiced (Caramelised Pear Purée)

• 5ml Sherry Vinegar (Caramelised Pear Purée)

• 75g Black Garlic Cloves, peeled (Black Garlic Emulsion)

• 110g Water (Black Garlic Emulsion)

• 5g Soy Sauce (Black Garlic Emulsion)

• 5g Sugar (Black Garlic Emulsion)

• 10g Cider Vinegar (Black Garlic Emulsion)

• 35g Olive Oil (Black Garlic Emulsion)

• 2g Xanthan Gum (Black Garlic Emulsion)

• 25g President Butter (Dolcelatte Cream Sauce)

• 1 Shallot, finely diced (Dolcelatte Cream Sauce)

• 50g White wine (Dolcelatte Cream Sauce)

• 1 Sprig Thyme (Dolcelatte Cream Sauce)

• 1 Bay Leaf (Dolcelatte Cream Sauce)

• 100g Whipping Cream (Dolcelatte Cream Sauce)

• 50g Dolcelatte, crumbled (Dolcelatte Cream Sauce)

• 2 Large Cauliflower, Sliced (Cauliflower Steaks)

• Olive Oil, for roasting (Cauliflower Steaks)

• Seasoning (Cauliflower Steaks)

• 50g President Butter (Cauliflower Rarebit)

• 50g Flour (Cauliflower Rarebit)

• 500g Milk (Cauliflower Rarebit)

• 20g Dijon Mustard (Cauliflower Rarebit)

• 75g Cheddar, grated (Cauliflower Rarebit)

• 75g Dolcelatte, crumbled (Cauliflower Rarebit)