Cauliflower Cheese Recipe

Trim and portion

Preheat oven to 200°C (390°F). Remove any tough outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into florets of roughly equal size (about 2–3 cm / 1 inch pieces) so they cook evenly.

Bring a large pot of salted water to a boil (enough to cover florets). Add florets and blanch for 5 minutes until just tender when pierced with a knife but not falling apart. Immediately drain in a colander and shake off excess water. Alternatively, you can steam the florets for 6–8 minutes until just tender.

Arrange the drained florets in a single layer in a medium baking dish (about 20x25 cm / 8x10 in). If you prefer, cut the cauliflower in half and nestle halves in the dish for a rustic presentation.

Roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. When foaming subsides and butter is hot, add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes to cook out the raw flour taste without letting it brown.

Add milk

Gradually whisk in 500 ml whole milk in three additions, whisking constantly to keep the sauce smooth. After all the milk is incorporated, bring to a gentle simmer. Continue to cook, whisking, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Season and cheese

Reduce heat to low. Whisk in 1 tsp Dijon mustard, 1 tsp mustard powder (optional), 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp freshly grated nutmeg. Remove about 2–3 tbsp of the hot sauce into a small bowl and stir in half of the grated cheddar (100 g) until melted — this tempers the cheese and helps prevent graininess. Then return the tempered cheese mixture to the pan and stir in the remaining cheddar and the 50 g grated Parmesan in two additions, stirring until smooth and fully melted. Taste and adjust seasoning.

Pour the cheese sauce evenly over the arranged cauliflower florets, pressing gently so sauce drapes into gaps and coats the pieces.

If using breadcrumb topping, mix 50 g breadcrumbs with 1 tbsp melted butter and 1 tbsp chopped fresh parsley, then sprinkle evenly over the sauced cauliflower. Sprinkle a little extra Parmesan (if desired) for a golden crust.

Bake in the preheated oven for 20–25 minutes until the sauce is bubbling and the top is golden. For extra browning, switch to grill/broil for 2–3 minutes, watching carefully to avoid burning.

Remove from oven and let rest for 5 minutes. Serve hot as a side or a vegetarian main.