1
Place the cauliflower on to a chopping board. Cut off the cauliflower leaves and cut the florets into individual pieces.
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2
Add the cauliflower to a colander and wash. Place a medium pot of generously salted water on the hob and bring it to the boil.
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3
Add the cauliflower and place a lid on the pot. Boil for 5 minutes, until al dente. Drain the cauliflower and set to the side.
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4
Prepare and measure all the cheese sauce ingredients. Preheat the oven to 180c (350f).
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5
Melt the butter in a large pot over medium heat. Add flour and mix with a wooden spoon.
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6
Cook for 2-3 minutes mixing every 30 seconds to minute.
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7
Add one third of the milk and whisk vigorously. Once the mixture starts to thicken add another big splash of milk and continue mixing.
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8
Once you have mixed in all the milk, bring the béchamel to a simmer, mixing regularly. Check to see if the béchamel holds on the side of a spoon.
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9
Turn the heat down to very low and slowly mix in handfuls of cheese until finished. Stir in mustard, nutmeg and salt.
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10
Pour the cauliflower into the cheese sauce and mix.
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11
Transfer the cauliflower cheese to a baking tray.
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12
Sprinkle the cauliflower cheese with panko crumbs.
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13
Bake for 20-25 minutes at 180c until the top is golden brown.
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