Name: Cauliflower cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5–6 as a side
Cuisine: Australian
Ingredients: 1 kg cauliflower florets; 2 tbsp olive oil; ½ tsp salt; ⅛ tsp pepper; Sauce: 60 g unsalted butter; 3½ tbsp plain flour; 250 ml (1 cup) milk; 250 ml (1 cup) cream (or more milk); ½ tsp salt; ¼ tsp nutmeg; 100 g (1 cup) grated Red Leicester or cheddar; 50 g (½ cup) grated Gruyère; Topping: 50 g grated Red Leicester or cheddar; 50 g grated Gruyère

Method

Heat oven to 220°C (200°C fan). Toss cauliflower with oil, salt and pepper; roast 20 minutes until coloured but still firm. Reduce oven to 180°C.
Heat milk and cream. Melt butter; cook flour 3 minutes. Whisk in hot milk; cook 1 minute. Off heat, stir in salt, nutmeg and cheeses.
Toss cauliflower in sauce; transfer to a baking dish. Top with remaining cheeses.
Bake 30 minutes until bubbly and golden. Rest 5 minutes.

Tip: Roasting beats boiling — better flavour, less watery sauce.