Sweet, nutty florets roasted until they catch, then baked under a sharp, mustardy cheese sauce and a crisp crumb lid.
Green cauliflower from P.R. Bonds and Sons, Buddles Farm, Isle of Thanet, Kent. Green cauliflower is sweeter and nuttier than white, and holds its shape in the oven. Roast the florets before the sauce goes on. No watery dish, and browned edges under the cheese.
Serves 4 · Prep 15 min · Cook 40 min
You'll need
- 1 green cauliflower, about 900g, cut into large florets, leaves kept
- 2 tbsp olive oil
- 40g butter
- 40g plain flour
- 550ml whole milk
- 150g mature cheddar, grated
- 2 tsp English mustard
- 40g breadcrumbs, panko or stale bread
- 20g vegetarian hard cheese, finely grated
- nutmeg, salt and black pepper
Method
- Heat the oven to 220°C (200°C fan). Toss the cauliflower florets and the smaller inner leaves with the olive oil and a good pinch of salt in a baking dish. Roast for 15 minutes, until the edges are browned and a knife meets a little resistance in the stalks.
- Meanwhile, melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute until it smells biscuity. Whisk in the milk a third at a time, then simmer for 3 to 4 minutes, stirring, until it coats the back of a spoon.
- Take the pan off the heat. Stir in the cheddar and mustard until smooth, then season with salt, pepper and a little grated nutmeg. Taste it: it should be sharper than you think, as the cauliflower will soften it.
- Pour the sauce over the roasted cauliflower so every floret is coated. Mix the breadcrumbs with the hard cheese and a drizzle of oil and scatter over the top.
- Bake for 20 to 25 minutes, until the sauce bubbles at the edges and the crumbs are deep golden. Rest for 5 minutes so the sauce thickens before you serve.
Serve with: roast chicken or good sausages, or as a main with a bitter leaf salad.
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