This is one of those things that many people feel is best left to ready-meal territory; too hard to make yourself or a bit of a faff. Actually, it’s not that tricky and can easily be fitted into doing a roast.
You will need:
- Head of cauliflower
- 200ml milk
- 25g plain flour
- 150g Cheddar cheese
- 25g butter
- Teaspoon dried parsley
Preheat the oven to 180 degrees (or just use the oven your roast is in).
Cut up the cauliflower into large heads. Steam them if you can for 12 minutes or so, or place them in boiling water for ten minutes. Drain and put into a high-sided baking dish.
In a smallish saucepan, and in this order, put the milk, butter, flour, parsley and a sprinkling of ground black pepper. Grate the cheese and put most of it on top of the mixture in the saucepan.
Put the saucepan on a medium to high heat, stir slowly but constantly, until the cheese begins to melt and the sauce begins to thicken. Turn down the heat if it looks like it’s going to bubble. Once thick like double cream, pour over the cauliflower ensuring it’s as well covered as possible. Strinkle over the rest of the cheese.
Bake for 25-30 minutes. It will be scolding hot afterwards to you can leave it for ten minutes or so before serving.