The art of cauliflower cheese

• 12 November 2021, 9:00am
• From Spectator Life

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Alexander Larman

What happened to the Rishi Sunak I knew at school?

Secondly, don’t throw away the leaves – or at least not all of them. The outside leaves are likely thick and coarse, and probably a little damaged. But as you strip them away, you’ll reach the thinner, more delicate leaves, that are delicious, and will crisp as their tufts stick above the florets and the cheese sauce. Which leads us to the cheese sauce – let’s be honest, the real attraction of the dish.

There’s only one way to do this properly: the sauce must be a thick, velvety bechamel, cooked out so that there’s no trace of flour. It must be stuffed full of really, really mature cheddar – now is not the time for skimping. I add mustard and white wine vinegar, both of which bring out the flavours of the cheese, making the sauce sharper, more intense, somehow cheesier. And, of course, there must be plenty of it, enveloping the cauliflower like a delicious blanket. Cook it hot and for at least forty minutes, until the edges bubble, and the top becomes blistered and leopard-spotted. That’s how you make a cauliflower cheese.

Cauliflower cheese

Makes: A side for four

Takes: 15 minutes

Bakes: 40 minutes

1 large cauliflower (about 600g)

80g butter

80g plain flour

500ml whole milk

1 heaped teaspoon English mustard

1 dessert spoon white wine vinegar

100g very mature cheddar cheese

1. Preheat the oven to 200°C. Remove the outer leaves of the cauliflower, and slice of the base of the stalk. Cut the cauliflower into quarters, and then use your hands to break it into evenly-sliced florets. The small, tender leaves can also be used in the dish, as can the stalk, thinly sliced. Place the cauliflower in a roasting tray just big enough to hold everything in an even layer.
2. Next, make the white sauce: melt the butter in a medium-sized pan over a medium heat, then stir in the flour, and let it sizzle for a couple of minutes until it smells nutty. Add the milk bit by bit, whisking it into the flour and butter mix until smooth, before adding the next addition. Once you’ve added all the milk, cook the sauce for a few more minutes, stirring the bottom of the pan the whole time, to stop the sauce catching. Remove from the heat, and add the mustard, vinegar and cheese, stirring to combine. Season with salt, taste, and correct the seasoning if necessary.
3. Pour the sauce over the cauliflower, place in the oven, and bake for 40 minutes until the sauce is bubbling and leopard-spotted. Serve hot.