Cauliflower Cheese

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

1. Preheat oven to 220°C / 430°F (200°C fan).
2. Toss cauliflower in oil, salt and pepper. Spread on a large tray.
3. Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.
4. Turn oven down to 180°C/350°F.
5. Cheese sauce (Mornay sauce):
6. Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
7. Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
8. 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.
9. 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.
10. Mix in cauliflower: Add cauliflower and toss to coat in the sauce.
11. Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
12. Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
13. Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
14. Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!