Lighter cauliflower cheese

• semi‑skimmed milk↗400ml ml
• cornflour↗2 tbsp tbsp
• garlic cloves↗2
• large cauliflower↗1

  about 1kg, untrimmed

• extra‑mature cheddar↗75g g

  coarsely grated

• parmesan↗25g g

  coarsely grated

• snipped chives1 tbsp tbsp
• Dijon mustard↗1½ tsp tsp
• buttermilk↗150ml ml

Step-by-step instructions

1. 1

   Combine 2 st. lb of the milk with the cornflour and set aside. Press the garlic cloves in a garlic press to smash – but not crush – them. Add them to a pan with the rest of the milk and heat until just about to boil. Remove immediately from the heat and let infuse.

2. 2

   Trim any leaves from the cauliflower and remove the thick central stalk, then cut the cauliflower into florets. Bring a large pot of water to a boil. Add the cauliflower, return to a boil, then simmer for about 5 minutes until just cooked but still with a slight bite.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6. Transfer the cauliflower into a large colander, drain well, then move to a shallow oven‑proof dish, about 1.5 L (see tip, left). Mix the two cheeses together. Stir in 2 heaped st. lb of chives and a grind of pepper, and set aside for sprinkling.

4. 4

   Stir the cornflour mixture into the warm milk. Return the pan to the heat and bring to a boil, stirring until thickened and smooth. Remove from the heat, discard the garlic, then stir in the cheese until melted. Add the mustard and buttermilk, and season with pepper. Pour the sauce over the cauliflower to coat evenly, then sprinkle the reserved cheese mixture on top. Bake for about 25 minutes or until bubbling around the edges and golden on top.