This yummy version is courtesy of our own Fran Warde. It partners well with her Roast Leg of Lamb with Oregano, Garlic and Anchovy . Give it a try at your next Sunday Roast.


  • 1 medium cauliflower
  • 30 g butter, plus more for greasing the pan
  • 30g flour
  • pinch of English mustard powder
  • pinch of cayenne pepper
  • 350ml milk
  • 75g grated Cheddar, Gruyere or Parmesan cheese
  • sea salt and freshly ground pepper
Serves 6

Takes 1 hour


  1. Break the cauliflower into small florets and place in a pan of boiling water; bring back to the boil and simmer for 5 minutes; drain well
  2. Melt the butter in a medium pan, add the flour, mustard powder and cayenne; mix until blended into a roux and gently cook for a minute and remove from the heat; slowly add the milk, blending constantly until the sauce is smooth
  3. Return pan to the heat stirring constantly and bring to the boil; reduce heat and simmer for 1-2 minutes
  4. Add the cheese (reserving some to sprinkle over the top) and mix well; season and pour evenly over the cauliflower; top with the remaining cheese (if making in advance cover and refrigerate) and bake in the oven for 20 minutes until browned and bubbling

BK Tips

  • Try adding panko bread crumbs tossed with a touch of olive oil over the remaining cheese to give a nice little crunch