Hairy Bikers Spiced Cauliflower Cheese Food

CLASSIC CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 3.
• Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish.
• Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside.
• In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1-2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper.
• Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling.

NEXT-LEVEL CAULIFLOWER CHEESE

Steps:

• Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.
• While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 15 mins until thickened and silky, then stir through the mustard powder and yeast extract, if using. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.
• Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 20 mins. Sprinkle with the crispy onions and bake for a further 10 mins until bubbling and deep golden. Serve in warm and melting scoops from the baking dish.