Categories: May

Ingredients

• 100g Cheddar
• 50g Parmesan
• 40g butter
• 4 tbsp plain flour
• 500ml semi-skimmed milk
• 1 tsp mustard
• 2 tsbp half-fat crème fraîche
• 1 large cauliflower, about 900g

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Grate the cheeses separately and set aside.

2. Melt the butter in a small saucepan over a low heat. Add the flour and stir well with a wooden spoon, keeping the heat low. Add the milk slowly, still stirring. If there are any lumps, use a whisk to beat them out. Bring the sauce to the boil, then reduce the heat to low and allow the sauce to cook for 5 minutes, stirring all the time until it starts to thicken. Take the sauce off the heat. Add the mustard, half the Cheddar, all the Parmesan and the crème fraîche. Stir then taste the sauce. Season with salt and pepper.

3. Bring a large saucepan of water to the boil over a high heat. Meanwhile, wash the cauliflower and cut off and discard the stem and leaves. Cut off the cauliflower sections, so you’re left with smaller florets. Add to the boiling water, along with a good pinch of salt. Cook for 4 minutes, until just tender. Drain in a colander. Tip into a medium-size ovenproof baking dish.

4. Pour the sauce all over the cauliflower, then sprinkle with the remaining grated Cheddar. Bake in the oven for 25 minutes, or until the top is golden and bubbling. Serve on its own, or as a side to roast meat.

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