Cauliflower Cheese

Method

1. 1

   Heat the oven

   Preheat the oven to 200°C (180°C fan) for about 15 minutes, until it reaches temperature.

2. 2

   Cook the cauliflower

   Bring salted water to the boil over high heat, then simmer the florets over medium heat for 5 to 8 minutes, checking until a knife enters with slight resistance.

3. 3

   Drain the cauliflower

   Drain the florets in a colander for 2 minutes, until no water drips from them, then leave them to steam-dry while you make the sauce.

4. 4

   Make the roux

   Melt the butter in a saucepan over medium heat for about 1 minute, until foaming, then stir in the flour and cook for 2 minutes, until lightly biscuit-like.

5. 5

   Whisk in the milk

   Remove the pan from the heat and gradually whisk in the milk; return it to medium heat and cook for 5 to 7 minutes, until smooth and thick enough to coat a spoon.

6. 6

   Season the cheese sauce

   Stir in the mustard, nutmeg, salt, pepper and 100 g cheddar over low heat for 1 minute, until the cheese melts; taste and add salt as needed.

7. 7

   Assemble the bake

   Arrange the cauliflower in an even layer in a 20 x 30 cm baking dish, pour over the sauce, then scatter on the remaining cheddar and parmesan.

8. 8

   Bake

   Bake at 200°C (180°C fan) for 20 to 25 minutes, until bubbling at the edges and golden on top; rest for 5 minutes before serving.

Tips

• Floret size affects cooking time, so check for slight resistance with a knife rather than relying on the clock.
• Taste the sauce before assembling and season it to your preference.
• An even layer in a 20 x 30 cm dish helps the cauliflower bake consistently.

Swaps

• Replace the mature cheddar with another strong, well-melting cheese.
• Use Gruyère instead of parmesan.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven until steaming hot throughout.