Cauliflower Cheese

Method

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1. Heat the oven to 220°C / 425°F. Toss the florets with the oil and the teaspoon of salt and spread them cut side down on a tray.

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2. Roast 20 minutes, until browned on the cut faces and just tender. Leave the oven on and drop it to 200°C / 400°F.

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3. Meanwhile melt the butter in a pan, whisk in the flour and cook 2 minutes, stirring, until it smells biscuity.

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4. Add the warm milk a third at a time, whisking each addition completely smooth before the next.

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5. Simmer 4 minutes until it thickly coats a spoon, then stir in the mustard, nutmeg, salt and white pepper.

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6. Take the pan off the heat, wait a minute, then add the Cheddar and Parmigiano in three handfuls, stirring each until melted. Taste — it should be assertively sharp and salty.

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7. Tip the roasted cauliflower into a 2 litre dish and pour the sauce over, nudging it into the gaps.

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8. Toss the panko with the extra Cheddar and melted butter and scatter over the top.

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9. Bake 15 to 18 minutes, until bubbling at the edges and deep gold on top. Rest 5 minutes before serving.

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Chef’s Tips

• Roast, do not boil. It takes the same time and tastes twice as good.
• Cheese off the heat. A boiled cheese sauce goes grainy and oily.
• Season the sauce harder than seems right. Cauliflower absorbs a surprising amount of it.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• A roast chicken
• Sausages
• A sharp green salad

Storage & Reheating

Refrigerated for 3 days. Reheat covered at 180°C for 25 minutes; the top re-crisps uncovered for the last 5.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.