Cauliflower Cheese

Ingredients:

• 1 large cauliflower (about 2 pounds/900g), cut into florets
• 3 tablespoons (45g) unsalted butter
• 3 tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk
• 1 teaspoon (5g) English mustard
• 1/4 teaspoon (1g) ground nutmeg
• 1/2 teaspoon (3g) salt, plus more to taste
• 1/4 teaspoon (1g) black pepper, plus more to taste
• 1 1/2 cups (150g) mature cheddar cheese, grated
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 cup (30g) fresh breadcrumbs
• 2 tablespoons (8g) fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the cauliflower in a single layer.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a paste.
4. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens and comes to a simmer.
5. Stir in the mustard, nutmeg, salt, and pepper. Remove from heat and stir in 1 cup (100g) of the cheddar cheese until melted and smooth.
6. Arrange the cauliflower florets in the prepared baking dish. Pour the cheese sauce over the cauliflower, making sure all pieces are well coated.
7. In a small bowl, mix the remaining cheddar cheese, Parmesan cheese, breadcrumbs, and parsley. Sprinkle this mixture evenly over the cauliflower.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
9. Allow to cool slightly before serving. Serve warm, garnished with additional parsley if desired.

Notes:

For an extra crispy topping, you can mix a tablespoon of melted butter with the breadcrumbs before sprinkling them over the dish. Cauliflower cheese is traditionally served as a side dish, but it can also be enjoyed as a main course. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.