EquipmentLarge baking tray and approximately 2.5-litre baking dish, 30 x 20cm.
Ingredients
- For the topping
0 of 11 ready
Method
- Heat the oven to 220°C (200°C fan).
- Toss the cauliflower with the olive oil, season lightly and roast for 20 minutes until the florets have some good colour. Brown equals flavour.
- Meanwhile, melt the butter in a saucepan.
- Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the warm milk.
- Simmer until smooth and thickened, then stir in the Dijon mustard and 200g or 7 oz of the Cheddar.
- Put the cauliflower into the baking dish and pour over the cheese sauce.
- Scatter over the remaining 25g or 1 oz Cheddar.
- Mix the breadcrumbs, Parmesan and olive oil and sprinkle over the top.
- Reduce the oven to 200°C (180°C fan) and bake for 20-25 minutes until bubbling and crisp.
Top tip
Roast the cauliflower rather than boiling it. Less water in the cauliflower means more concentrated flavour and a better cheese sauce.
Serve with
Tomato, Red Onion & Herb Salad if having it as a main course.
Allergen note
Contains milk, wheat or gluten and mustard. Check the bread and cheese packaging if cooking for someone with an allergy.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze. Reheat only once and until steaming hot throughout. The breadcrumb topping will soften during storage.
