- 1 cauliflower
- 50g butter
- 50g plain flour
- 700ml full cream milk
- 2 bay leaves
- 2 tsp wholegrain mustard
- 200g extra mature Cheddar cheese
- 4 tsp smoked paprika
- Sea salt + black pepper
- 1.
Pop a large pan of salted water on the hob, cover with a lid and bring to the boil.
- 2.
Meanwhile, trim the base off the cauliflower and slice off the leaves. Discard any woody leaves but keep the thinner, more tender ones. Slice the cauliflower into bite-sized pieces. When the water in the pan is boiling, add the cauliflower chunks and leaves. Simmer for 6-8 mins till the florets are just tender. Drain well and arrange the cauliflower in an ovenproof dish.
- 3.
Wipe the pan clean, then set it on a medium heat. Add 50g butter and swirl to melt it. Add 50g plain flour and cook, stirring, for 2-3 mins till you have a smooth roux.
- 4.
Slowly pour 700ml milk into the pan, whisking to combine it with the roux. When you have added all the milk, drop in 2 bay leaves. Bring the sauce slowly to a gentle simmer, then simmer for 5-8 mins till it has slightly thickened.
- 5.
Meanwhile, coarsely grate the cheddar. Warm your oven to 200°C/Fan 180°C/Gas 6.
- 6.
Lift the bay leaves out of the white sauce. Whisk in the mustard and 3/4 of the cheese. Taste the sauce and add salt and pepper to taste.
- 7.
Pour the cheese sauce over the cauliflower. Top with the remaining Cheddar and dust over a pinch of the smoked paprika. Bake for 20-25 mins till golden brown and bubbling. Let it cool in the dish for 5-10 mins, then serve.
