- 1 extra-large cauliflower
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 fresh bay leaves, folded to break the spines
- 3 tbsp cornflour
- 140g mature cheddar, grated
- 25g coarse textured white bread, torn into chunky crumbs
- 50g walnuts, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.
To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay leaves, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. If cooking now, go straight to step 3; alternatively, cover and chill. Can be made a day ahead.
Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts over the cauliflower and bake for 25 mins until golden.