Miso-Laced Cauliflower Cheese

There are few dishes more comforting than cauliflower cheese, and while it makes a great side dish to a roast, it’s also a fantastic mid-week dinner served with potatoes and dressed salad.

• 1 large cauliflower, broken into florets
• 40 g Ivy’s salted butter
• 2 sprigs rosemary, leaves picked and chopped
• Handful of sage, leaves picked and chopped
• 40 g plain flour
• 500 ml whole milk
• 1 tsp white miso paste
• 1 heaped tsp Dijon mustard
• 110g Ivy’s Reserve Somerset Red, grated (plus a little extra for topping)
• 75g Ivy’s Reserve vintage cheddar, grated
• 50 g soft white breadcrumbs
• 1 tbsp olive oil or melted butter
• 10g flaked almonds
• Freshly ground black pepper

1. Preheat the oven to 200C. Grease a deep 20 x 30cm baking dish with butter.
2. Bring a large pan of salted water to the boil. Lower in the prepared cauliflower and any smaller, tender cauliflower leaves and boil for 5 minutes until just tender. Top into a colander and allow to steam dry.
3. The butter in a saucepan, and add the chopped herbs. Cook for a few seconds until fragrant, then stir in the flour. Cook for 2 minutes, stirring all the time. Slowly whisk in the warm milk and continue to stir with a spoon or spatula, ensuring to scrape the sides of the pan as you go so that nothing sticks. Cook for 6-8 minutes until the mixture coats the back of a wooden spoon. Remove from the heat and whisk in the miso, mustard and both cheeses. Continue to stir until all the cheese is melted and the mixture is completely smooth. Season generously with black pepper.
4. Spread the cauliflower in the prepared baking dish. Pour over the cheese sauce. Scatter over the breadcrumbs, Ivy’s Reserve Somerset Red Cheese and the almonds. Drizzle over the oil or melted butter before sliding onto the middle shelf in the oven.
5. Bake for 30 minutes until golden and bubbling. Allow to cool for 5 minutes before serving.

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