British Classic Cauliflower Cheese - The ESSENTIAL Side Dish!

Make your Sunday complete with this fantastic cauliflower cheese recipe, super easy and just six ingredients - it really ties the plate together!
Full recipe:
Take one good-sized cauliflower and remove outer leaves.
Using a sharp knife, cut around stem to remove and release florets
Ensure florets are evenly sized, roughly as shown in the video
Place over medium-high heat in a pan of cold water and cover
Cook until the water comes to a boil and looks like it’s going to boil over
Drain immediately and allow to steam for a few minutes
To make the sauce, add 40g / 2.5tbsp butter to a saucepan over medium heat
Once melted, turn the heat down to medium-low and stir in 40g / 2.5tbsp plain (all-purpose) flour
Stir constantly until raw flour smell is gone, one to two minutes
Turn off heat and gradually add 500ml / 1pt milk (see below for alternative method)
Stirring until smooth with each addition, making sure to get any roux hiding in the corners
Once all the milk is added, turn the heat back on medium-low and bring to a gentle boil
Cook, stirring very often, for three to four minutes until sauce coats a metal spoon
Remove from the heat and add a good pinch of cooking salt
Grate in 450g / 1lb mature cheddar or equivalent
Stir until the cheese melts and the sauce is smooth
Preheat oven to 200°C / 400°F (convection) or 220°C / 430°F (conventional)
Take an oven-proof dish large enough for the cauliflower to cover the bottom in a single layer
Add cauliflower, then the sauce, and toss gently with a metal spoon to combine
Grate over a little fresh parmesan, and follow with another 50-100g grated cheddar
Cook, uncovered, on the middle shelf of the oven, 20-25 minutes
Once golden brown and bubbling, remove to a board
Stand for five minutes before serving
Optional alternative method for the sauce:
For extra depth of flavour, before making the sauce, gently bring the milk to a boil in a saucepan, then immediately remove from the heat and add one peeled brown onion, one or two bay leaves and a handful of cloves. Cover and leave off the heat for twenty minutes to infuse.
Remove the onion, bay and cloves with a slotted spoon before proceeding with the sauce as outlined above.
Serve and enjoy alongside a Sunday roast, making sure to serve plenty of sauce with the cauliflower. Delicious!
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