Ingredients:

  • 1 large head of cauliflower (approx. 800g), cut into florets
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 50g unsalted butter
  • 50g all-purpose flour
  • 600ml whole milk
  • 1 tsp English mustard powder
  • 0.25 tsp ground nutmeg
  • 150g extra sharp mature cheddar, grated
  • 50g Gruyère, grated
  • 30g panko breadcrumbs
  • 25g parmesan cheese, grated
  • 1 sprig fresh thyme, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper on a large rimmed baking sheet.
  2. Roast for 20 minutes until the edges are charred and the stems are tender crisp. This prevents the cauliflower from releasing excess moisture into the sauce.
  3. While roasting, melt the unsalted butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.
  4. Gradually stream in the room-temperature whole milk, whisking constantly to prevent lumps. Simmer for 5-8 minutes until the sauce thickens and coats the back of a spoon.
  5. Remove the sauce from the heat. Stir in the mustard powder, ground nutmeg, and 100g of the cheddar plus all the Gruyère until the sauce is velvety and smooth.
  6. Transfer the roasted cauliflower into a baking dish. Pour the cheese sauce evenly over the top.
  7. In a small bowl, mix the panko breadcrumbs, grated parmesan, thyme, and the remaining cheddar. Sprinkle this mixture over the cauliflower.
  8. Bake for 15-20 minutes until the top is golden brown and the edges are bubbling.