Ingredients (serves 2) :
1 large cauliflower, leaves discarded and florets removed
40g unsalted butter, plus extra to grease
40g plain flour
550ml whole milk ( or plant milk)
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
150g grated cheese (I use Cheddar and Red Leicester)
50g panko breadcrumbs
1 tsp dried rosemary
1 tbsp fresh parsley, finely chopped
20g parmesan, finely grated
Method.
1) Preheat the oven to 170 degrees Celsius/350 Fahrenheit.
2) Bring a pan of water to the boil and season generously with salt.
3) Next, prepare the cauliflower. It is much cheaper to buy it whole and chop it up yourself, but if you’re short on time be my guest and by the bagged florets. remove the outer leaves from the caulk and remove the florets with skin, leaving them a decent size.
4) Drop your cauliflower into the boiling water and cook for 5 minutes until just beginning to soften. Drain, and set aside while you make the cheese sauce.
4) Add your unsalted butter to a pan and place over a medium heat. Once melted add the plain flour and whisk continuously for 2 minutes until you have a thick, smooth paste. Begin to add the milk, a little at a time, still whisking until you have used it all up. let the sauce simmer for a couple of minutes.
5) Add the grated cheese and whisk again until it’s all melted and your sauce is completely smooth. Take it off the heat and add your mustard, Worcester sauce and season generously with salt and a little cracked black pepper. Finally add your cauliflower and mix gently to coat all your veg.
6) Place the cauliflower cheese into a large, buttered ovenproof dish and spread out into one thick layer so to cook evenly.
7) In a clean bowl, mix the breadcrumbs with the parsley, rosemary and parmesan. Season then sprinkle generously over the cauliflower cheese. Bake in your preheated oven for 25-30 minutes until golden and bubbling.
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