Creamy cauli, brioche & bay bake

SERVES 6 PREP 20 mins COOK 45 mins EASY V

750ml whole milk

3 bay leaves

1 large cauliflower (about 750g), cut into pieces, leaves and all

75g butter

75g plain flour

75ml double cream grating of nutmeg

2 tsp Dijon mustard

75g parmesan or vegetarian

alternative

50g brioche, cut into 1cm

cubes

1 Warm the milk and bay in a saucepan over a low heat for a few minutes. Once steaming, turn off the heat. Leave to infuse for 10 mins. Meanwhile, put the cauli in another pan, cover with hot water and boil for 2-3 mins until tender. Drain and leave in the colander to steam-dry. 2 Melt the butter in the cauliflower pan (no need to wash it) over a medium heat. Stir in the flour and cook for a minute or two, stirring to make a sandy paste. Add a ladleful of the warm milk, stirring until smooth. Keep adding the milk, stirring well, until you have a smooth sauce. Add the cream, nutmeg, mustard and half the cheese. Season well.

3 Heat the oven to 200C/180C fan/gas 6 if cooking straightaway. Tip the cauliflower into a baking dish (ours was 20 x 30cm), arranging any leaves to poke out a little, so they’ll go nice and crispy. Pour over the sauce, making sure the cauliflower is fully coated. Scatter over the brioche and remaining cheese. Will keep chilled for two days. Bake for 25-30 mins until golden.

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

PER SERVING 407 kcals • fat 28g • saturates 17g • carbs 24g • sugars 10g • fibre 3g • protein 13g • salt 0.8g