- 1 cauliflower
- 50g butter
- 50g plain flour
- 650ml full cream milk
- 2 bay leaves
- 2 tsp wholegrain mustard
- 200g extra mature Cheddar
- 4 tsp smoked paprika
- 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 2 tbsp plain flour and cook, stirring, for xx mins till you have a roux. Slowly pour 650ml milk into the pan, whisking it 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 xx mins till it ha sslightly thickened.
- 4.
Meanwhile, coarsely grate the cheddar. Warm your oven to 200°C/Fan 180°C/Gas 6.
- 5.
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.
- 6.
Pour the white sauce over the cauliflower. Top with the remaining cheddar and dust over the smoked paprika. Bake for xx mins till golden brown and bubbling.
