Instructions

• Prepare cauliflower:
• 01 Remove the outer leaves from 1 whole cauliflower, then chop the rest into florets, halving or quartering any large pieces as needed to make them all an even size. Keep the stalk and leaves for a stir fry later perhaps.
• Cook cauliflower:
• 02 Place the florets into a pan of boiling water and bring back up to the boil. Cook for 5 minutes or until the cauliflower is just tender when pierced with the tip of a sharp knife, but still firm enough to hold its shape. Drain and set aside.
• Make cheesy sauce:
• 03 The cheese sauce starts with a roux base. Gently melt butter in a pan over a low heat, then stir in 50g plain flour. Cook, stirring constantly, for just a few seconds until it forms a smooth, thick paste. Measure out 450ml milk. Pour a little into the pan and stir until smooth. Keep adding the milk, a little at a time, stirring until fully combined. Cook gently for another 2 mins, stirring to stop it catching on the bottom. Add all mature Cheddar cheese, grated, and 1 tsp English mustard and stir until melted into the sauce. Season and remove from the heat.
• Assemble:
• 04 Pour some of the cheese sauce into a deep ovenproof dish. Add the cauliflower florets and then pour over the rest of the sauce to fully cover. Grate another 50g mature Cheddar generously over the top plus a generous layer of parmesan and place on a baking tray to catch any sauce that bubbles over.
• Bake:
• 05 Place in a hot oven for 20 mins +, or until golden brown and bubbling at the edges.
• Serve:
• 06 Take to the table hot either as an accompaniment or as a main meal for 2.