Roasted cauliflower cheese recipe
 Roast cauliflower intensifies the flavour of this delicious cauliflower cheese. Mustard in the sauce adds a depth of flavour that means the recipe needs less cheese than normal. 1 large head cauliflower, cut into floretssea salt and freshly ground black pepper 1 large head cauliflower, cut into florets sea salt and freshly ground black pepper 20g/¾oz unsalted butter20g/¾oz plain flour6-8 rasps freshly grated nutmeg (see recipe tip)250ml/9fl oz skimmed milk40g/1½oz mature cheddar, finely grated2 tsp Dijon mustard15g/½oz Parmesan, or similar vegetarian hard cheese, finely grated 20g/¾oz unsalted butter 20g/¾oz plain flour 6-8 rasps freshly grated nutmeg (see recipe tip) 250ml/9fl oz skimmed milk 40g/1½oz mature cheddar, finely grated 2 tsp Dijon mustard 15g/½oz Parmesan, or similar vegetarian hard cheese, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Recipe tips If using pre-ground nutmeg bear in mind that it tends to have less flavour so you'll probably need to add more. Start with a teaspoon, taste the sauce and add more as desired.