Isn't it annoying when you sauce your cauliflower cheese and by the time it's browned you have a pool of water at the bottom of the dish. Like broccoli, sprouts, you name it, roasting is the way forward, keeping in the flavour (boil it and the flavour goes into the water), plus you get the caramelisation.
Roasted with olive oil, maldon salt and fennel seeds.
Click here for Cotswold Way ale sauce recipe.
Roast tenderstem broccoli with balsamic and pine nuts