Name: Cauliflower Cheese
Prep time: 10 min
Cook time: 1 h
Total time: 70 min
Yield: 8 servings
Ingredients: 1kg / 2 lb cauliflower florets ((1 very large, 1 1/2 medium or 2 small cauliflower heads, Note 1)); 2 tbsp extra virgin olive oil; 1/2 tsp sea salt; 1/8 tsp pepper; 60g / 4 tbsp unsalted butter; 3½ tbsp flour (, plain / all-purpose); 1 cup milk ((full fat best)); 1 cup cream ((or more milk)); 1/2 tsp cooking salt ((kosher salt)); 1/4 tsp nutmeg powder ((freshly grated is best)); 1 cup Red Leicester cheese ((or cheddar), grated (Note 2)); 1/2 cup gruyère cheese (, grated (or other melting cheese of choice, Note 2)); 1/2 cup Red Leicester cheese ((or cheddar), grated (Note 2))

Method

14 steps

Preheat oven to 220°C / 430°F (200°C fan).
Toss cauliflower in oil, salt and pepper. Spread on a large tray.
Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.
Turn oven down to 180°C/350°F.
Cheese sauce (Mornay sauce):
Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
Mix in cauliflower: Add cauliflower and toss to coat in the sauce.
Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!