1large cauliflowerabout 600g (leaves cut off), cut into florets
2¼cups(500ml) milk
4tablespoonsall-purpose flour (plain flour)
4tablespoonsbutter
1½cups(200g) shredded cheddar cheesedivided (or try a mix of red leicester, gruyere, parmesan etc)
Instructions
Preheat the oven to 430°F / 220°C.
Bring a large pot of water to the boil, then add the cauliflower florets and cook for 5 mins or until just cooked. Drain then pour it into an oven safe baking dish.
Melt the butter in a medium pot, then whisk in the flour. Keep the pan on the heat and add the milk, a little at a time, whisking until thick and creamy. Stir in the cheese until it melts.
Pour the cheese sauce over the cauliflower, then sprinkle the top of it with the remaining cheese.
Bake in the oven for 20 minutes or until golden and bubbling.
Video
Notes
You can use frozen cauliflower to make this dish, just make sure it is completely drained of any excess liquid or water before adding to the casserole dish.
When preparing the cauliflower, make sure you cut the florets into bite-sized pieces that are all roughly the same size.
To keep as much moisture out as possible, try roasting the cauliflower in the oven instead of boiling it.
Add 3 tablespoons of breadcrumbs to the top before baking for a crunchy crust.
For a light smoky flavor, add a sprinkling of 1 teaspoon of smoked paprika to the top.
Add 1 teaspoon of mustard powder to the cheese sauce.
Give it a hint of warming flavor by adding ¼ teaspoon nutmeg to the cheese sauce.