Creamy, Herby Pecorino, Cabbage and Pumpkin Gratin with Chilli and Cumin (v)
Perfectly roasted cabbage and pumpkin baked in a creamy, herby pecorino béchamel, topped with melty bubbling cheese and cumin – an unusual combo that works perfectly.
ROASTED VEGETABLES
1 kilogram crown pumpkin, skin and seeds removed (net 750 grams)
2 tablespoons olive oil
sea salt and black pepper
½ medium green cabbage, cut into six wedges
½ teaspoon smoked paprika
GRATIN
large handful coriander stems and leaves
100 grams baby spinach
50 grams salted butter
4 cloves garlic, crushed
¼ cup plain flour
2 cups vegetable or chicken stock
125 grams full-fat sour cream
½ cup finely grated pecorino, plus extra to garnish
sea salt and black pepper
TO ASSEMBLE
125 grams sharp cheddar cheese, grated
1 red chilli, thinly sliced
½ teaspoon coriander seeds
½ teaspoon cumin seeds
TO SERVE
handful of coriander leaves
shaved pecorino
EQUIPMENT: Line 2 medium oven trays with baking paper.
Preheat the oven to 200°C fan bake.
Cut the pumpkin into 3cm chunks and place on one
