Cauliflower Cheese is a big favourite with us, even cooked one on a
Wilton Week. So when I saw “Roasted ” Cauliflower. Lets go. With spices added into the rich cheese sauce and breadcrumbs on top – it’s an epic combo!
INGREDIENTS
1 large cauliflower, cut into large florets
2 tablespoons olive oil
pinch of cayenne pepper
40g Parasaan finely grated
For the sauce
50g butter
50g plain flour
600ml whole milk
1 teaspoon mustard powder or English mustard
150g extra mature cheddar, most grated, some cubed
grating of nutmeg
For the topping
3 tbsp dried breadcrumbs (panko work well)
METHOD
Pre Heat the oven to 210C
Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.
While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 10 mins until thickened and silky, then stir through the mustard powder. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.
Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 25-30 minutes. Serve in warm and melting scoops from the baking dish.
Original Recipe BBC Good Food
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