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Cook's notesIf you want to jazz it up a bit you can add some greens into the mix too, wilted spinach or some lightly cooked leeks would be ideal. A little crispy bacon folded through the mix could some crunch, as would a scattering of stale breadcrumbs as crispy topping.
- 1 large cauliflower
- 40g butter
- 40g plain flour
- 500–550ml whole milk
- 100g mature Cheddar, grated, plus extra for sprinkling on top
- 50g Parmesan, grated (or replace with more Cheddar, if you prefer)
- pinch of grated nutmeg
- 1 tsp English mustard
- salt and black pepper
Prep time: 15 min
Cooking time: 20 min
Step 1Turn your oven to 200°C/Gas 6 to preheat. Break the cauliflower into generous florets, cut the stalk into batons, and slice the leaves into manageable pieces. Boil or steam the cauliflower for about 4 minutes, leaving it with a good bite. Drain it well.
Step 2Make the sauce by melting the butter in a pan over a low heat. Add the flour and stir it into the butter to make a paste, cook it gently for a couple of minutes until it smells faintly biscuity. Gradually add the milk, stirring constantly with a whisk until you have a thick sauce. Let it bubble gently for a few minutes while still stirring. Stir in the grated cheeses, nutmeg and mustard. Season to taste with salt and pepper.
Step 3Pack the cauliflower into a snug fitting oven dish and pour over the cheese sauce. Sprinkle with the extra grated Cheddar and bake in the oven for around 15 minutes, or until golden on top.