About this recipe:I like to add a pinch of dry mustard to my cheese sauce. Trust me - this is good. We eat a lot of cauliflower cheese in our house!
1 medium cauliflower
55g plain flour
1 level teaspoon mustard powder
pinch of salt
1 pint / 460ml milk
50g cheddar cheese, grated plus extra for sprinkling on top
Freshly ground pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Heat the oven to 200 degrees C / Gas mark 7.
Remove the green outer leaves from the cauliflower but keep it whole. Steam in a pot of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool.
Place the butter and flour in a large saucepan. Over a low heat, stir the butter and flour together until the butter has melted and the flour is evenly mixed through. Add pinch of salt and mustard powder; continue stirring for 2 minutes.
Turn the heat up to medium and add the milk in one go. Whisk furiously until sauce is smooth. Continue stirring until the sauce has thickened (about 5 minutes). If the sauce is very thick add a little more milk - it should be thick but still runny. Add the grated cheese and stir until melted. Remove from the heat.
Break the cauliflower florets off from the central stalk taking care not to break it into tiny pieces. Place the florets in a baking dish large enough to hold them all in one layer.
Pour the thickened cheese sauce over the cauliflower, covering all the florets. Sprinkle with grated cheese and a good twist of black pepper.
Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.