Roasted Cauliflower with Pear, Walnuts and Stilton

A very easy comfort dish to make on a cold winter’s day and the winning recipe in the Guardian Cook, this week.

• 1 medium cauliflower, broken into florets
• 1 turnip, cut into wedges
• Olive oil
• 4-5 Bay leaves
• 1 firm pear, chopped
• 1 clove garlic, finely minced
• 100g stilton or any blue cheese
• 50g walnuts or pecans, broken into chunky pieces

• Preheat oven to 180C
• In a shallow baking tray mix the cauliflower and turnip with a generous amount of olive oil, season well with salt and pepper and add the bay
• Bake for 25-30 minutes until soft
• Mix the garlic with a little olive oil, mix into the cauliflower
• Add the pear, Stilton and walnuts
• Bake for a further 10 minutes or so until the pear soft and cheese nicely melted

A little bit more…

I used purple skinned turnips as that’s what I had to hand, and for a little colour. Any root vegetable could be substituted, Jerusalem artichoke or celeriac, in particular, would be good

I used a local Devon Blue rather than stilton

This works equally well without the cheese. I’d add a drizzle of white miso mixed with a little water, as a salty contrast to the pear