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Servings Per Recipe: 8
Amount Per Serving
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Heat the oven to 200 C / 180 C fan / gas mark 6.
Boil the cauliflower heads in a large pan of salted boiling water and cook for 3 minutes. Drain well and leave to steam dry for a few minutes.
Arrange the heads in a baking dish, brush with 1 tablespoon of olive oil and roast for 30 minutes.
Whilst these are cooking, put the onions, bay leaves and butter in a saucepan with a little salt and fry gently until soft and golden.
Stir in the flour and mustard powder until no dusty bits remain.
Gradually stir in the milk to make a smooth sauce and then slowly stir in the cream until heated through.
Take off the heat and add 2/3 of the cheeses and stir until they have melted. Season with some nutmeg, white pepper and salt. If necessary, put the saucepan back on a low heat for the cheese to melt completely.
Pour over the cauliflower heads and chill for up to two days, if you like. Sprinkle the gratin with the remaining cheese.
Bake in the oven for 20-25 minutes until bubbling and golden on top.
We served ours with some roast pork belly and it was heavenly!
I do not like to blow my own trumpet but this was incredible - the best cauliflower cheese I have ever had - probably due to the copious amounts of cheese! I enjoyed it so much I could have eaten it as a main dish although it obviously worked brilliantly as a side. I will definitely be making this again at Christmas.
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