Cauliflower Cheese

INGREDIENTS

1 large cauliflower cut into large florets (keep them big) and the leaves

100g unsalted butter

100g plain flour

1 litre milk (whole, semi-skimmed, plant-based)

Good pinch of salt 

Pinch of nutmeg

Pinch of coarse black pepper

1 Bay leaf

100g finely grated cheddar OR Red Leicester cheese OR Manchego

METHOD

Preheat oven to 190C fan / 210C. Bring cauliflower florets and leaves up to the boil in a large pan of water (add a good pinch of salt) and boil for around 5 minutes, drain FULLY, so that no excess water is left in the florets, then add to a small ovenproof dish. 

Meanwhile, melt butter in a large saucepan on a medium heat, then add the flour and a keep whisking until it forms a smooth roux, for a couple of minutes before adding the milk a little at a time, plus the nutmeg, salt, coarse black pepper and bayleaf, whisking constantly. When all the milk has been added and the sauce has thickened and starts to bubble a little, take off the heat, remove the bayleaf, stir in 2/3 of the cheese, pour the sauce over the cauliflower, sprinkle with remaining cheese and another pinch of coarse black pepper. Bake on middle shelf for 50-60 mins or until bubbly, oozy and golden brown.