Cauliflower cheese

WHY

Whoever decided that boiling cauliflower for cauliflower cheese was a good idea should be charged with crimes against food. Boiled for just a minute too long and this robust veg turns into a soggy sponge that leaches water into the sauce, rendering it bland and watery. Here we’ve righted the wrongs, coating the cauliflower in cheese, then roasting it, which intensifies its flavour. We’ve also packed as much punch in the sauce as possible and given it all a moreishly crunchy topping. If the mere mention of cauliflower cheese conjures bad memories for you, then it’s time to try this version.

WHAT TO BUY

1 large cauliflower, cut into large

florets

2 tbsp olive oil pinch of cayenne pepper 40g parmesan, finely grated For the sauce

50g butter

40g plain flour

600ml whole milk

1 tsp mustard powder or English

mustard

1 tsp yeast extract (optional) 150g extra mature cheddar,

most grated, some cubed grating of nutmeg

For the topping

3 tbsp dried breadcrumbs

(panko work well)

2 tbsp crispy onions