Special cauliflower cheese
- 1 large cauliflower
- 50g butter
- 40g plain flour
- 500ml semi-skimmed milk
- ½ tsp English mustard
- ¼ level tsp cayenne pepper
- 75g extra mature Cheddar cheese, grated
- 75g Gruyere, grated
- 25g Parmesan, grated
- 40g white bread (slightly stale), made into crumbs
- 1 level tbsp sesame seeds
- 1 level tbsp sunflower seeds
Pre-heat the oven 200C/180C Fan/Gas 6. Break the cauliflower into large florets. Add to a large pan of fast boiling water, return to the boil, then cover and simmer for 10 minutes. Drain.
Melt the butter, remove from the heat and stir in the flour. Cook over a low heat for 1 minute, stirring.
Remove from the heat and gradually whisk in the milk. Heat again until simmering, whisking constantly. Add the mustard and cayenne and simmer for 1 minute.
Take off the heat. Set aside 25g Cheddar, then add the rest of the cheeses and stir until melted.
Put the cauliflower in an ovenproof dish, then pour over the sauce. Mix the reserved cheese with the breadcrumbs and seeds. Sprinkle over the cauliflower and bake for 10-15 minutes.