Nori and Porcini Roasted Cauliflower with Red Wine Mornay Sauce

• In a medium bowl combine all the above and mix well. If paste seems to thick add more oil, it needs to be applied using a pastry brush, so thicker than pancake batter.

• Preheat oven to 350°F.
• Fill a large pot with water and add enough salt so it tastes like the ocean. Bring to a rolling boil.
• Place first half of cauliflower in boiling water. Blanch for 2 ½ minutes, remove and set aside. Bring water back to a rolling boil and blanche other half of cauliflower for 2 ½ minutes.
• Allow to cool to room temperature.
• Using a pastry brush, brush on a thick layer of the rub, only on the floret side leaving the stems white.
• Place cauliflower in oven and bake for 25 to 30 minutes. Cut off florets to desired size.

• In a small saucepan, melt butter over medium-high heat. Add flour and whisk to form a paste.
• Continue to cook, stirring, about 1 minute. Whisking constantly, add milk in a steady stream. Sauce will initially become very thick, then get very thin once all the milk is added.
• Heat, stirring, until sauce comes to a simmer and begins to thicken slightly.
• Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.
• Add red wine syrup and Season with salt and nutmeg to taste.
• Working in 2 or 3 additions, whisk in cheese, incorporating each addition just as the one before it is on the verge of fully melting; make sure to keep the heat low after the cheese goes in, as too much heat can cause the sauce to break.
• Remove from heat.

On a warm plate, spread a generous amount of Red Wine Mornay Sauce. Place the Nori and Porcini Roasted Cauliflower on top. Serve immediately with a glass of Zephyr.