Ingredients:

  • 1 large head Cauliflower (approx. 900g – 1 kg), cut into bite-sized florets
  • 2 tablespoons Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 3 cups Whole Milk
  • 10 oz Mature Cheddar Cheese, freshly grated
  • 1 teaspoon English Mustard Powder (or Dijon)
  • Pinch freshly grated Nutmeg
  • Salt and Pepper, To taste
  • ½ cup Panko Breadcrumbs
  • 2 tablespoons Parmesan Cheese, finely grated
  • 1 tablespoon Melted Butter (or Oil)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cauliflower florets with the 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  2. Roast for 15–20 minutes, or until the edges are lightly golden and the cauliflower is tender-crisp. Remove and set aside.
  3. In a large saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour until a smooth paste (the roux) forms. Cook, stirring constantly, for 1–2 minutes.
  4. Gradually whisk in the cold milk, about ½ cup at a time, ensuring each addition is fully incorporated and smooth before adding more. This is key to preventing lumps.
  5. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens and coats the back of a spoon (about 5–8 minutes). Reduce heat to low.
  6. Remove the saucepan from the heat. Stir in three-quarters (7.5 oz / 210g) of the grated mature cheddar, the mustard powder, and the pinch of nutmeg. Season generously with salt and pepper. (Tip: Adding the cheese off the heat prevents it from splitting.)
  7. Gently fold the roasted cauliflower florets into the cheese sauce until they are fully coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, combine the Panko breadcrumbs, grated Parmesan, and 1 tablespoon of melted butter/oil. Sprinkle evenly over the top of the cauliflower mixture.
  9. Bake for 18–20 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown.
  10. Let the bake rest for 5–10 minutes before serving. This allows the sauce to set slightly.