By roasting the cauliflower first, this removes any excess water that cauliflower can sometimes release and adds a nutty flavour to the dish. Covered in an indulgent cheesy sauce and topped with crisp breadcrumbs and more cheese – what more can you ask for?
Serves: 6
Cooking time: 55 minutes
INGREDIENTS
- 1 large head of cauliflower (approx 800g/28oz), broken into small florets, stalk chopped, leaves reserved and finely sliced
- 3 tbsp olive oil
- 50g/4 tbsp Ivy’s Reserve Farmhouse Butter
- 50g/⅓ cup plain flour
- 600ml/1.1 pints whole milk
- 1 pinch of freshly ground nutmeg
- 2 tsp Dijon/French mustard
- 150g/⅔ cup Ivy’s Reserve Vintage Cheddar, grated
- 3 sprigs thyme, leaves removed
- 60g/1 cup fresh breadcrumbs