Whole baked cauliflower cheese

We all know and love the classic version, but why go to the trouble of chopping cauliflower? A whole baked one makes a fantastic addition to a roast dinner and looks impressive while also being simple to prep. Adding the leaves is a must, as they’re packed with flavour and will turn crisp at the edges when roasted. A mixture of cheeses works best, so feel free to use up any hard cheeses you might have left over in the fridge.

SERVES 6 PREP 5 mins COOK 50 mins EASY V 1 large cauliflower (about 1kg) 50g unsalted butter

50g plain flour large pinch of sweet

smoked paprika

600ml whole milk

2 tsp English mustard

170g mature cheddar, gruyère,

comté or a mixture

½ bunch of chives, finely chopped 1 Bring a large pan of salted water to the boil. Pull any large leaves off the cauliflower, but leave any smaller ones attached. Carefully lower the cauliflower into the water and boil for 15 mins, then drain and set aside. 2 Heat the oven to 180C/160C fan/ gas 4. Melt the butter in a medium pan over a medium heat, then stir in the flour and paprika, and cook for 1-2 mins. Remove from the heat and slowly whisk in the milk until smooth, then mix in the mustard. Return the pan to the heat and bring the mixture to the boil, whisking continuously. Add two-thirds of the cheese and whisk until the cheese has melted. Season to taste.

3 Put the cauliflower in the middle of a deep baking dish and pour over the cheese sauce. Sprinkle with the remaining cheese. Bake uncovered for 30-35 mins until golden brown and bubbling. Scatter with the chives before serving.

GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day

PER SERVING 340 kcals • fat 22g • saturates 13g •

carbs 17g • sugars 9g • fibre 4g • protein 15g • salt 0.9g