Cauliflower cheese
Tender cauliflower florets baked in a smooth, mustard-sharpened cheddar sauce until golden brown and bubbling on top.
Method
- 1
Heat the oven to 200°C.
- 2
Boil the cauliflower in salted water until just tender but still holding its shape.
- 3
Drain well and leave in the colander to steam dry, so the sauce does not turn watery.
- 4
Melt the butter in a saucepan over medium heat, stir in the flour and cook for a minute.
- 5
Gradually whisk in the milk and bring to a simmer, whisking, until the sauce is thick and smooth.
- 6
Simmer gently to cook out the raw flour taste.
- 7
Take the pan off the heat and stir in the mustard powder, nutmeg and 125 g of the cheese until melted. Season.
- 8
Arrange the cauliflower in the baking dish in a single layer and pour over the sauce.
- 9
Scatter over the remaining cheese.
- 10
Bake until bubbling and golden brown on top.
Notes
- Use a strong, mature cheddar. Mild cheese gets lost in the sauce.
- Leave a few small inner leaves on the florets. They turn sweet and tender in the oven.
- It can be assembled a day ahead and chilled. Bake for 10 minutes longer from cold.
Equipment
Large saucepan, Colander, Medium saucepan, Whisk, Baking dish, about 2 litres