Ingredients
1 extra-large cauliflower, cut into small florets
500ml milk
50g butter
3 Tbsp cornflour
3 fresh bay leaves, folded
140g mature cheddar, grated
Sea-salt flakes and freshly ground black pepper, to season
25g ciabatta or other white bread, torn into chunky crumbs
50g walnuts, chopped
Method
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Bring a large pan of salted water to boil on high. Add cauliflower and boil for 8 minutes or until just tender. Drain in a colander and allow to steam dry. Shake cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.
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Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Whisk milk in a saucepan with butter, cornflour and bay leaves then heat gently, stirring, until it boils and thickens to a smooth sauce. Remove bay leaves, add 100g cheddar and season to taste. Pour over cauliflower and scatter with remaining cheese.
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Scatter over bread and walnuts and bake for 25 minutes until golden. Serve as a side.