Perfect cauliflower cheese
- 1 large cauliflower, cut into florets
- 30g unsalted butter
- 30g plain flour
- 300ml semi-skimmed milk
- ½tsp English mustard powder
- Pinch ground nutmeg (optional)
- 100g Asda 30% Less Fat Grated British Mature Cheese
- 25g Parmesan (or vegetarian alternative), grated
Preheat the oven to 200C/180C Fan/Gas 6.
Bring a large pan of water to the boil and cook the cauliflower for 10 mins, or until just tender. Drain, leave to steam dry while you make the white sauce.
To make the sauce, melt the butter in a pan over a low heat - keep a careful eye on it to ensure it doesn't burn.
Add the flour and cook, stirring continuously, until you have a golden-brown roux-paste.
Slowly add the milk, a little at a time, whisking into the roux until smooth.
Heat the sauce to a gentle simmer, whisking continuously, and cook until thickened. Season with black pepper, then add the mustard powder and nutmeg, if using, then simmer for 1 min.
Turn off the heat and stir in the mature cheese. Whisk until smooth. Tip the cauliflower back into its empty saucepan and pour over the sauce. Stir to combine then tip into an ovenproof dish. Sprinkle with the Parmesan and bake for 15-20 mins, until golden and bubbling.