How to make
Begin by preparing the cauliflower. Cut it into evenly sized florets, rinse well, and bring a pot of salted water to a boil. Blanch the cauliflower for about 4-5 minutes until slightly tender but still firm. Drain thoroughly and set aside. Transfer the florets into a lightly greased baking dish, spreading them evenly.
In a saucepan, melt the butter over medium heat. Add the flour and stir continuously to form a smooth, pale paste (roux). Cook for about a minute to remove the raw flour taste, but do not let it brown.
Gradually pour in the milk while stirring constantly to prevent lumps. Continue stirring until the sauce thickens into a smooth and creamy consistency.
Add Dijon mustard, salt, black pepper, and a pinch of nutmeg. Stir well to combine all the flavors. Remove the saucepan from the heat and mix in the grated Cheddar and part of the Parmesan until melted and fully incorporated into the sauce.
Pour the cheese sauce evenly over the cauliflower in the baking dish, making sure all florets are well coated. Sprinkle breadcrumbs over the top, followed by the remaining Parmesan.
Bake in a preheated oven at 200°C (400°F) until the top becomes golden and crispy and the sauce is bubbling.
Serve the dish warm. In the classic British version, the cauliflower should remain slightly firm rather than overcooked, providing a perfect balance to the rich and creamy cheese sauce.
Give it a try and indulge in this comforting classic! Don’t miss our savory cauliflower cake, crispy breaded cauliflower, and this irresistible oven roasted cauliflower recipe.
