Whole Baked Cauliflower Cheese

Method10 steps · about 1 hr 50 min

1. 1

   Step 1: Trim the stalk at the base so that the cauliflower (1 kg) can sit evenly upright in a casserole dish. Cut off any old outer leaves and leave the rest but trimmed so that they come halfway up the cauliflower.

   Uses 1 kg cauliflower (1 medium)

2. 2

   Step 2: Make a deep cross in the base of the prepared trimmed cauliflower. Brush the top with the oil (1 tbsp) and season with the measured roasting salt (½ tsp) and first ½ teaspoon pepper.

   Uses 1 tbsp olive oil · ½ tsp salt (cooking) · ½ tsp black pepper · 1 kg cauliflower with level stalk base and sound leaves trimmed halfway up

3. 3

   Step 3: Preheat the oven to 180°C conventional (356°F) or 160°C fan. Cover the prepared cauliflower dish with a lid or tightly with foil, ensuring the cover does not touch the head, and bake for 1 hour. Make the sauce in steps 5–6 while it roasts.

   First covered cauliflower roast · 60 minUses trimmed head crossed at base, brushed with tablespoon oil and roast salt/pepper

4. 4

   Step 4: Uncover the prepared first-roasted cauliflower and bake for a further 20 minutes. Check with a skewer that it is tender all the way through.

   Uncovered cauliflower finish · 20 minUses prepared head baked covered 60 minutes at 180 C

5. 5

   Step 5: While the cauliflower roasts, put the milk, plain flour (50 g) and butter (50 g) in a saucepan. Whisk the cold ingredients together, then heat over medium heat, whisking continuously until smooth and thick. Turn off the heat.

   Uses 50 g butter · 50 g plain flour · 500 ml semi skimmed milk

6. 6

   Step 6: Stir 100 g of the measured 130 g grated cheddar into the prepared white sauce, with the separate sauce ½ teaspoon pepper, Dijon mustard (1 tsp) and freshly grated nutmeg (to taste) to taste, until the cheese melts.

   Uses 100 g of measured 130 g cheddar for sauce · ½ tsp black pepper · grated nutmeg (to taste) · 1 tsp Dijon mustard · 500 ml semi-skimmed milk 50 g butter 50 g flour whisked cold then heated until thick

7. 7

   Step 7: Pour the prepared cheese sauce over the tender prepared roasted cauliflower and scatter the remaining 30 g cheddar on top.

   Uses remaining 30 g cheddar for topping · head after 60 covered plus 20 uncovered roasting until skewer enters centre easily · white sauce with 100 g cheddar, separate sauce pepper, Dijon and freshly grated nutmeg melted in

8. 8

   Step 8: Increase the oven to 200°C conventional (392°F) or 180°C fan.

   Uses tender roasted head covered with prepared cheese sauce and remaining 30 g cheddar

9. 9

   Step 9: Bake the complete prepared cheese-topped cauliflower for another 20 minutes until golden and bubbling.

   Brown whole cauliflower cheese · 20 minUses complete topped dish returned to 200 C oven

10. 10

    Step 10: Sprinkle the finished prepared dish with the optional chopped chives (2 tbsp) and serve.

    Uses 2 tbsp chives · cheese-covered head baked a further 20 minutes until golden and bubbling