- 100g mature cheddar, grated
- 50g fresh white breadcrumbs
- handful flat-leaf parsley, roughly chopped
- 1 large cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1l full-fat milk, plus a splash
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 small onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g plain flour
In a small bowl, mix the cheese with the breadcrumbs and parsley, and set aside. Put the cauliflower florets in a large saucepan, cover with water and a splash of milk (this stops the cauliflower smelling) and bring to the boil. Cook for 2-3 mins until tender, then drain.
In a separate saucepan, pour in the milk, add the onion and some seasoning, bring to the boil, then take off the heat. In a small saucepan, make a roux by melting the butter slowly, then adding the flour, stirring to make a paste. While still over a low heat, add the boiled milk, discarding the onion. Using a whisk, beat the milk together with the roux and bring to the boil. Cook for 2 mins until the sauce is lovely and thick – make sure the heat is not too high, otherwise it will catch on the bottom and burn.
Heat oven to 200C/180C fan/gas 6. Transfer the cooked cauliflower to a casserole dish, pour over the sauce and top with the cheese and breadcrumb mix. Bake in the oven for 20 mins until golden and bubbling.