Quick cauliflower cheese

• aged cheddar↗100g g

  grated

• fresh white breadcrumbs↗50g g
• flat leaf parsley↗handful

  roughly chopped

• cauliflower↗1 large

  cut into florets

• full-fat milk↗1l l

  plus a drop

• onion↗1 small

  cut in half

• butter↗85g g
• plain flour↗85g g

Step-by-step instructions

1. 1

   In a small bowl mix the cheese with the breadcrumbs and parsley, set aside. Place the cauliflower florets in a large pot, cover with water and add a drop of milk (to prevent cauliflower smell) and bring to a boil. Cook 2‑3 minutes until tender, then drain.

2. 2

   In a separate pot pour the milk, add the onion and a little seasoning, bring to a boil, then remove from heat. In a small pot make a roux – melt the butter slowly, then add the flour, stirring until a paste forms. While still on low heat, add the boiling milk, discarding the onion. Using a whisk, beat the milk with the roux and bring to a boil. Cook 2 minutes until the sauce becomes smooth and thick – watch that the heat is not too high, otherwise the sauce will stick and burn.

3. 3

   Preheat the oven to 200 °C/180 °C convection/gas 6. Transfer the cooked cauliflower to a baking dish, pour over the sauce and sprinkle the cheese‑breadcrumb mixture. Bake 20 minutes until golden and bubbling.