Golden Cauliflower Cheese with Mustard Crumb

⏱ 50 min · Serves 4

A proper bubbling cauliflower cheese: tender florets under a glossy mature cheddar sauce, finished with a crisp mustardy breadcrumb top. Comfort food that works as a Sunday side or a supper all on its own.

Per serving: 530 kcal · 27.0g protein · 33.0g carbs · 33.0g fat

Ingredients

• 1 large cauliflower (about 900g), cut into large florets
• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 tsp English mustard
• 150g mature cheddar, grated
• 30g Parmesan (or vegetarian hard cheese), finely grated
• 1/4 tsp freshly grated nutmeg
• 50g coarse breadcrumbs (panko or stale bread)
• 1 tbsp olive oil
• Salt and black pepper
• Small handful chives, chopped (optional)

Method

1. Heat the oven to 200C/180C fan. Bring a large pan of well-salted water to the boil.
2. Boil the cauliflower florets for 5-6 minutes until just tender at the stalk but still holding shape. Drain very well and leave in the colander to steam dry.
3. Melt the butter in a saucepan over medium heat, stir in the flour and cook for 1-2 minutes until it smells biscuity.
4. Take off the heat and add the milk a splash at a time, whisking smooth before each addition. Return to the heat and simmer, stirring, for 4-5 minutes until thick enough to coat the back of a spoon.
5. Off the heat, stir in the mustard, nutmeg, 120g of the cheddar and half the Parmesan. Season generously with salt and pepper.
6. Tip the cauliflower into a buttered baking dish and pour over the sauce, nudging the florets so it runs into the gaps.
7. Mix the breadcrumbs with the olive oil, remaining cheddar and Parmesan, and a pinch of pepper. Scatter over the top.
8. Bake for 20-25 minutes until deeply golden and bubbling at the edges. Rest 5 minutes, scatter with chives and serve.
9. Tip: assemble up to a day ahead, keep chilled, and add 10 minutes to the bake.