- 1 large head cauliflower, cut into florets
- sea salt and freshly ground black pepper
- 20g/¾oz unsalted butter
- 20g/¾oz plain flour
- 6-8 rasps nutmeg
- 250ml/9fl oz skimmed milk
- 40g/1½oz mature cheddar, finely grated
- 2 tsp Dijon mustard
- 15g/½oz parmesan, or similar vegetarian hard cheese, finely grated
- Preheat the oven to 200C/400F/Gas 6. Put the cauliflower into an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.
- Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden colour. Gradually add the milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
- Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
- Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the parmesan and return to the oven for 10-15 minutes, or until the cheese is golden-brown and the sauce is bubbling.