Equipment
Ingredients
Cauliflower
- 1 cauliflower, cut into florets
- 2 g sea salt, to taste
- 1 g black pepper, to taste
Cheese Sauce
- 20 g unsalted butter
- 20 g all-purpose flour
- 6½ g nutmeg, freshly grated
- 250 ml skimmed milk
- 40 g cheddar cheese, finely grated
- 10 g dijon mustard
- 15 g parmesan, finely grated
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F/Gas 6).
Place cauliflower florets in an ovenproof dish and season with salt and pepper.
Roast the cauliflower for 20 minutes until tender and starting to brown.
Melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 2 minutes until the mixture is lightly golden.
Whisk in the milk gradually to maintain a smooth consistency.
Simmer the sauce over low heat for 4 minutes until thickened.
Stir in the nutmeg, mustard, and cheddar cheese until the cheese has fully melted.
Pour the cheese sauce over the roasted cauliflower and toss gently to coat.
Top with grated parmesan and bake for 15 minutes at 200°C (400°F) until the top is golden and bubbling.
Chef's Notes
- For a richer flavor, use whole milk instead of skimmed milk for the béchamel sauce.
- Don't overcook the cauliflower during the initial roasting; it should still have a slight bite as it will continue to cook in the sauce.
- Ensure your cheese is finely grated for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- For an extra layer of flavor and texture, consider adding a pinch of cayenne pepper to the cheese sauce or a sprinkle of breadcrumbs with the parmesan topping.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — The sauce texture may become slightly grainy upon thawing.
Reheating: Reheat in the oven at 180°C (350°F) until bubbling.
