Ingredients for 4 people
- 500 g cauliflower
- 30 g plain flour
- 30 g butter
- 400 g whole milk, heated with 1 bay leaf
- 1 pinch grated nutmeg
- 1 dash De Nigris Apple Cider Vinegar
- 150 g mature cheddar and parmesan, grated
- 1 tbsp English mustard
- 1 tbsp breadcrumbs
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the recipe
Place saucepan over medium heat, add flour and butter, and stir to combine. Cook for a minute to cook out the raw flour taste. Gradually whisk in the warmed milk (discarding the bay leaf) bit by bit until you have a thick, smooth sauce
Beat in the mixed grated cheeses, reserving a handful for the topping. Once melted into the sauce, stir in mustard, nutmeg and a generous dash of De Nigris Apple Cider Vinegar. Season with salt and pepper, and taste to check level of seasoning.
Preheat oven to 180ºC.
Cut cauliflower into florets and remove stalks. Add to sauce and stir to combine. Pour into ovenproof dish, and sprinkle with breadcrumbs and remaining cheese. Bake for 45 mins, or until the cauliflower is soft when knife is inserted and topping is golden and crisp.
