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 leftover GREEN leaves. Chop the stalk and use with the final dish.
• Cook cauliflower:
• 02 Add the florets, stalk and green outer leaves 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, stalk and top with the outer green leaves, then pour over the rest of the sauce to fully cover. Grate another 50g mature Cheddar over the top, then 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 and serve as an accompaniment or as a main meal for 2.