Blow everyone away this Sunday with the most perfect cauliflower cheese.
1 large cauliflower, broken into similar-sized florets
40g essential Waitrose Dairy Butter
40g plain flour
500ml whole milk
1 tbsp wholegrain mustard
Good pinch of cayenne pepper
50g essential Waitrose English Mature Cheddar, grated
50g essential Waitrose French Emmental, grated
40g fresh breadcrumbs
½ x 25g pack fresh flat-leaf parsley, leaves chopped
- Preheat the oven to 200ºC, gas mark 6. Cook the cauliflower florets in a pan of boiling water for 8–10 minutes until very tender, then drain well.
- Meanwhile, melt the butter in a medium saucepan then add the flour and cook for a minute or so, stirring until smooth. Gradually whisk in the milk. Bring to the boil and simmer for 2 minutes, stirring to thicken. Remove from the heat and stir in the mustard, cayenne, Cheddar and half the Emmental.
- Add the cauliflower to the sauce and gently mix together until well coated. Tip into a 1.2-litre ovenproof dish.
- Mix the breadcrumbs together with the remaining Emmental and the chopped parsley. Scatter evenly over the top of the cauliflower. Sit the dish on a baking sheet, cover with foil and bake for 15 minutes. Remove the foil and continue to bake for a further 10 minutes until piping hot and golden brown.
Nutrition 381kcals/18.7g protein/23.3g carbohydrate/10.1g sugars/ 23.7g fat/14g saturated fat/3.5g fibre/1.1g salt per serving
For more ideas, check out the Waitrose recipe site.