[Bryson]

Best Cauliflower Cheese Ever

Ingredients
1 Cauliflower
1 pint Milk
2 tablespoons Butter
2 tablespoons Plain White Flour
225g Medium Cheddar
100g Piave Vecchio
2 teaspoons English Mustard Powder
Salt

Method
Chop the cauliflower into florets, about 2" in diameter. Boil salted water in a pan and once boiling, add the cauliflower. Boil for 5-10 minutes, making sure the cauliflower still has some "bite" when you take it off.

Preheat the oven to 200C

Meanwhile, make a white roux. You do know how to do that, right? OK, well, my method is: melt the butter in a pan over a medium heat. Once melted, remove from the heat, (turn the heat down to low, not off - you'll need it again) and slowly stir in the flour. It should form a paste, thick enough to come away from the sides of the pan when you stir it. Add about half a cup of milk and stir until the paste has entirely "dissolved" into the milk. Then put back on the heat (now on low) and gradually add the rest of the milk. Now - I use a whisk here to stir the milk in - in helps with keeping the sauce smooth. Don't actually whisk it, but stir with a whisk. Gradually the mixture will start to heat up. It'll still look too runny at this point - that's ok. That's the roux made.

Grate the Piave and Cheddar. Mix 200g of the grated Cheddar and the Piave together. Then start gradually adding cheese to the roux once it's hot. Keep stirring with that whisk! Don't stop. It'll go lumpy for sure if you stop. Let each handful of cheese melt entirely before adding more. The roux will start to thicken. Once all the cheese is in, add the mustard powder.

Drain the cauliflower and put it in a oven dish. Pour the cheese sauce over the top, making sure it coats all the cauliflower. Then sprinkle that last 25g of grated cheddar over the top and throw it in the oven. Bake at 200C for about 20 minutes or until the top is nicely browned.

Serve with...well, anything you like. or just eat this, Veggie-types.