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1 whole medium cauliflower
150g mature cheddar, grated, plus 50g for topping
1 Tbsp english or dijon mustard
1 Tbsp horseradish sauce
salt and white pepper
1 cup breadcrumbs
20g parmesan cheese, grated
Boil a pan of water and season with salt.
Blanch the cauliflower whole for 5 minutes, until tender.
Drain it on to a resting rack and leave to steam out for 3 minutes.
To make the white sauce
Put the butter into large pan and melt.
Once butter has melted in the other pan, slowly add to the flour, whisking it in until it forms a thick paste.
Cook the flour out for about 5 minutes on a low temperature.
Slowly incorporate the milk into the paste, whisking to beat out the lumps that will form.
Once all the milk is added you should have a velvety, smooth, sauce, cook it out for 7 minutes.
Now add 150g grated cheese, mustard, horseradish sauce and season with salt and pepper. Stir well to combine.
Cover the base of your oven dish with a third of your white sauce. Place the whole cauliflower on top and coat with the remaining cheese sauce. Sprinkle over remaining cheese, then follow with the breadcrumbs mixed with the grated parmesan cheese.
Bake for 20 minutes or until the cheese sauce is bubbling and the breadcrumbs are golden.
Serve at once.