Pop this classic side dish in the oven when you take your roast chicken out to rest, so there’s no hot shelf juggling
Prep:10 mins
Serves 6
1 large cauliflower (leaves cut off), broken into pieces500ml milk4 tbsp flour50g butter100g strong cheddar, grated2-3 tbsp breadcrumbs, if you have them
STEP 1Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.STEP 2Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.STEP 3Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.STEP 4Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.STEP 5Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.STEP 6Put in the oven and bake for 20 mins until bubbling.
