Cauliflower Cheese

Method

1. Preheat the oven to 200°C (180°C fan) and break the 300 g of cauliflower into even florets.
2. Bring a large pot of salted water to the boil and blanch the cauliflower florets for 6 minutes until just tender, then drain thoroughly.
3. In a saucepan over medium heat, warm the 100 ml of cream sauce for 2 minutes, then stir in the 2 tbsp of mustard and 1 tsp of nutmeg until fully combined.
4. Arrange the drained cauliflower florets in a single layer in an ovenproof baking dish and pour the mustard cream sauce evenly over the top.
5. Scatter the 50 g of grated Cheddar over the sauced cauliflower, ensuring an even coverage across the entire surface.
6. Bake in the preheated oven for 38 minutes until the sauce is bubbling and the Cheddar topping is golden and lightly crusted.
7. Remove from the oven and allow to rest for 4 minutes before serving directly from the baking dish.