Ingredients
1 large head cauliflower, cut into florets
Sea salt and freshly ground black pepper
20 g unsalted butter
20 g plain flour
6–8 rasps nutmeg
250 ml skimmed milk
40 g mature cheddar, finely grated
2 tsp Dijon mustard
15 g Parmesan or similar vegetarian hard cheese, finely grated
Instructions
- Preheat oven to 200 °C (400 °F) / Gas mark 6. Toss cauliflower with salt and pepper, arrange in an ovenproof dish, and roast for 20 minutes until tender and lightly browned.
- Meanwhile, melt butter in a saucepan, stir in flour, cook 1–2 minutes until lightly golden.
- Gradually whisk in milk, cook for 3–4 minutes until thickened and smooth.
- Stir in nutmeg, then turn down heat and add mustard and cheddar. Taste and adjust seasoning.
- Combine roasted cauliflower with sauce, return to dish, sprinkle parmesan on top.
- Bake for another 10–15 minutes until bubbling and golden.
Notes
- Use mature cheddar or Gruyère for stronger flavor.
- Swap nutmeg with mace or white pepper if needed.
- Add breadcrumbs on top for a crispy finish.
- Prep Time: Under 30 minutes
- Cook Time: 30–35 minutes
- Category: Side Dish
- Method: Roasting, Baking
- Cuisine: British, Comfort Food
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
