Ingredients

• 600ml/1 pint semi-skimmed milk
• 1 onion
• very thickly sliced
• 1 medium cauliflower
• cut into florets
• 40g/1½oz butter
• 40g/1½oz plain flour
• ¼ tsp freshly grated nutmeg
• 40g/1½oz light mature cheddar
• grated
• ½ tsp English mustard
• ½ small bunch flatleaf parsley
• leaves picked and roughly chopped
• sea salt and freshly ground black pepper

Directions

• To make the sauce
• pour the milk into a small saucepan
• add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes
• or at least 5 minutes.
• Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes
• or until just tender. Drain and tip into a small ovenproof dish.
• Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes
• stirring all the time with a wooden spoon
• until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much.
• Lift the onion out of the milk and discard
• then pour a third of the milk onto the roux
• whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes
• stirring all the time
• until just thick enough to coat the back of the wooden spoon. Season with salt
• pepper and nutmeg.
• Preheat the grill to high.
• Pour the sauce into a clean saucepan
• add the cheese and mustard and heat
• stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes
• until bubbling and golden.
• If not using immediately
• cover with a piece of cling film and allow to cool to room temperature
• then transfer to a sealable container and place in the fridge. It will keep for 3 days.