Think of this as a creamier, richer take on traditional family bake, cauliflower cheese
Prep:15 mins
Serves 8
500ml whole milk2 small onions, 1 quartered, 1 finely chopped1 blade mace4 bay leaves (fresh if you have), scrunched in your hand1kg cauliflower, broken into large florets85g butter, plus a knob85g plain flourgrating of nutmeg50g coarse breadcrumb (dried or stale)
STEP 1Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.STEP 2Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.STEP 3Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.STEP 4In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.STEP 5Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.
