Cauliflower cheese

  

Serves 4

Salt

1 large cauliflower, cut into florets

200g Parmesan or cheddar cheese

For the béchamel sauce

50g unsalted butter extra for greasing dish

60g plain flour

500ml milk

50ml cream (optional)

Preheat the oven to 180c/fan 160c/gas 4.

Bring a saucepan of water to the boil, season the water with salt and add the cauliflower florets. Cook the cauliflower florets until they are tender, but have a slight resistance when you test them by inserting a small knife. Drain and set aside until the florets stop steaming.

 To make the béchamel sauce, melt the butter in a saucepan over a low-medium heat. Add the flour and stir for 4-5 minutes.

Pour in the milk and cream, if using, and cook for 10-15 minutes on a gentle heat, stirring with a whisk. Add the cauliflower florets to the sauce, and mix so they are submerged or well coated in the sauce.

 Butter a suitably sized ovenproof dish. 

Sprinkle a layer of cheese across the base of the dish. Lay half the béchamel-coated florets in the dish and sprinkle with half of the cheese. Add the rest of the cauliflower and the remaining cheese. Bake for 30-40 minutes, until browned to your liking.