Ingredients
1 large head cauliflower, cut into florets
Sea salt and freshly ground black pepper
For the sauce:
20 g unsalted butter
20 g plain flour
6–8 rasps freshly grated 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 (180 °C fan/Gas 6).
- Season cauliflower florets with salt and pepper and roast in an ovenproof dish for about 20 minutes until tender and starting to brown.
- Melt butter in a saucepan, stir in flour and cook for 1–2 minutes until roux is light golden.
- Gradually whisk in milk until smooth, then cook gently for 3–4 minutes until thickened.
- Add nutmeg, then reduce heat and stir in Dijon mustard and cheddar. Season with pepper to taste.
- Toss roasted cauliflower in the cheese sauce until well coated, then return to roasting dish.
- Sprinkle Parmesan over the top and bake for another 10–15 minutes until golden brown and bubbling.
Notes
- Swap mature Gruyère for cheddar for a different flavor.
- Add breadcrumbs on top for extra crunch.
- Mix in finely chopped broccoli for added color and texture.
- Use half cheddar and half Stilton for a sharper flavor.
- Prep Time: Under 30 minutes
- Cook Time: 30 to 60 minutes
- Category: Side Dish
- Method: Roasting, Sauce Making
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
