Cauliflower Crumble with blue cheese and toasted walnuts

Method

Preheat the oven at 200 degrees

For the filling:

Wash and chop the cauliflower into 3 cm chunks.

Using a medium size pot boil water, add a pinch of salt and cook the cauliflower until it’s tender, but not too soft.

Drain and cool under running water to stop the cooking.

Drain again and transfer to a bowl together with the blue cheese cut into cubes, salt, pepper and add a drizzle of extra virgin olive oil then transfer it into a baking tray.

For the crumble:

Mix flour and oats together in a bowl.

Cut the butter into chunks and rub it into the flour with your fingertips.

When it looks like breadcrumbs add nuts and/or seeds plus seasoning and herbs to taste, and stir well.

Add in grated cheese, if using.

Bake in the oven for 20 minutes, or until the top is slightly browned.