Creamy Cauliflower Cheese

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 1 large cauliflower, divided into florets, or use individual baby cauliflowers
• Knob of butter
• For the cheese sauce
• 1  clove
• 1  bay leaf
• 1 small onion, peeled
• 600 ml milk
• 25 gram(s) butter
• 25 gram(s) plain flour
• Salt and freshly ground black pepper, to taste
• Freshly grated nutmeg
• 150 ml single cream
• 1 teaspoon(s) English mustard
• 250 gram(s) mature Cheddar, grated

Method

1. To make the sauce, stud the clove through the bay leaf and into the onion and place in a saucepan with the milk. Warm slowly, to allow the flavours to infuse the milk.
2. Melt the butter in a saucepan. Add the flour and cook on a low heat for a few minutes, stirring occasionally. Add the simmering milk, a ladleful at a time, and stir to a smooth sauce. Simmer for 8-10 minutes - don't allow to boil. Season with salt, pepper and nutmeg. Add the cream, mustard and 200g (7oz) of the Cheddar. Taste again for seasoning. Strain through a sieve.
3. Cook the cauliflower florets in a pan of salted water for a few minutes until just tender. Drain. Warm a knob of butter in a frying pan and add the florets. Roll these, without colouring, in the butter and season with salt and pepper.
4. Preheat the oven to 200?C/180?C fan/Gas 6 or preheat the grill. Spoon a little sauce into an ovenproof dish, arrange the cauliflower on top and coat with more of the sauce. Sprinkle the remaining Cheddar on top and cook in the oven or under the grill for 10-15 minutes.

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