← Nouns Cooking · British & Irish

Ingredients

• 1 large cauliflower (about 1 kg), cut into florets
• 50 g Butter
• 50 g Plain (all-purpose) flour
• 600 ml whole milk
• 150 g mature cheddar, grated
• 1 tsp English mustard
• 1 pinch Nutmeg
• 2 tbsp Breadcrumbs (optional)
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Boil the florets in salted water for 5 min until just tender at the stalk. Drain well and let them steam dry, then spread them in a baking dish.
2. Melt the butter in a pan over medium heat, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 3–4 min, whisking, until thick and smooth.
3. Take the sauce off the heat and stir in two-thirds of the cheese with the mustard and nutmeg. Season to taste.
4. Pour the sauce over the cauliflower, then scatter with the remaining cheese and the breadcrumbs. Bake for 20–25 min until golden and bubbling at the edges.

Tips

• Dry the cauliflower well after boiling or the sauce turns watery.
• Many cheddars use animal rennet; look for one labelled vegetarian.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats