Simple, comforting and delicious – try it on its own as a side or with a few oven chips.
1 Cauliflower
25g Butter
50ml Water
For the sauce
22g Butter
22g Plain Flour
1 heaped tsp English Mustard
300ml Single Cream
100ml Milk
80g Mature Cheddar Cheese, grated
Sea Salt and White Pepper
Ovenproof Dish
Pre-heat the oven to 200°C/Gas Mark 6.
Trim the cauliflower and make a cross in the base.
Place base down in an ovenproof dish.
Spread the butter on the top and pour in the water.
Cover loosely with foil and bake in the oven for 45 minutes.
In the meantime, make the sauce by melting the butter in a medium saucepan.
Remove the pan from the heat, slowly blend in the flour, then return to the heat for a minute to cook, regularly stirring.
Add the milk and cream, whisking while you cook until the sauce thickens.
Stir in the mustard, 60g cheese and season with salt and pepper.
Once the cauliflower has cooked, remove the tin foil and pour over the sauce.
Sprinkle over the remaing cheese and bake for a further 20 minutes.
Serve immediately.
