Baked cauliflower cheese with crispy breadcrumbs

 Ingredients

1 extra-large cauliflower, cut into small florets

 

500 ml milk

 

50 gm butter

 

3 Tbsp cornflour

 

3 fresh bay leaves, folded

 

140g mature cheddar, grated

 

Sea-salt flakes and freshly ground black pepper, to season

 

25 gm ciabatta or other white bread, torn into chunky crumbs

 

50 gm walnuts, chopped

 

 

Preparations

 

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.

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. 

Scatter over bread and walnuts and bake for 25 minutes until golden. Serve as a side.

 

 

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