- 1 Cauliflower
- 40g Butter
- 50g Plain flour
- 450ml Milk
- 130g Mature Cheddar Cheese
- 1 tsp English Mustard
Prepare the Cauliflower
Preheat the Oven to Gas 6, 200°C, Fan 180°C. Half Fill a Large Pan with Water and Bring to the Boil Over a Medium-High Heat. 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. The Leftover Stem and Leaves can be Chopped up and Cooked in Stir-Fries, So Don’t Chuck Them Away!
Cook the Cauliflower
Add the Florets to the Pan and Bring Back up to the Boil. Cook for 5 mins, 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 the Sauce Base
The Cheese Sauce Starts with a Roux Base. Gently Melt 40g 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.
Add the Milk and Cheese
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 80g Mature Cheddar Cheese, Grated, and 1 tsp English Mustard and Stir Until Melted Into the Sauce. Season and Remove from the Heat.
Transfer to Baking Dish
Pour Some of the Cheese Sauce Into a Deep Ovenproof Dish. Add the Cauliflower, 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 and Serve
Bake for 20 mins, or Until Golden Brown and Bubbling at the Edges. Serves 6 as a Side Dish, or 2 as a main.