Cauliflower cheese

PT1H

First published in 2022
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Ingredients

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Imperial

1

Begin by gently heating the milk in a pan or microwave with the bay leaf

  • 400g of whole milk
  • 1 bay leaf
2

Place a saucepan over a medium heat with the flour and butter inside. Use a spatula to stir the ingredients into a paste (a roux) and cook for a minute to cook out the raw flour taste

  • 30g of plain flour
  • 30g of butter
3

Whisk in the warmed milk (discarding the bay leaf) bit by bit until you have a thick, smooth sauce

4

Beat in the mixed grated cheeses, reserving a big handful for the topping. Once fully melted into the sauce, add in the mustard and nutmeg with a dash of vinegar to taste. Season with salt and pepper and taste to check you're happy with the seasoning

5

Preheat an oven to 180ºC/gas mark 4

6

Cut the cauliflower into florets and finely slice the stalks. Add it to the pan of sauce and stir to combine. Pour out into an ovenproof dish and sprinkle over the breadcrumbs and remaining cheese. Bake for 45 minutes or until the cauliflower is soft when a knife is inserted and the topping is golden and crisp

First published in 2022
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