Croome Cauliflower Cheese

Ingredients:

• 1 large cauliflower, cut into florets

• 300ml milk

• 200ml double cream

• 150g Worcestershire Gold or Mature Cheddar, grated

• 25g butter

• 25g plain flour

• 1 tsp Dijon mustard

• Salt and black pepper to taste

• 50g breadcrumbs (optional, for topping)

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Method:

1. Blanch the cauliflower: In a large pan of boiling salted water, cook the cauliflower florets for about 5-7 minutes until just tender. Drain and set aside.

2. Make the cheese sauce: In the same pan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and cream, and cook until the sauce thickens (around 5 minutes).Stir in the Dijon mustard, followed by the grated Worcestershire Gold or Mature Cheddar. Keep stirring until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.

3. Assemble the dish: Preheat the oven to 180°C (fan 160°C). Place the cooked cauliflower in a baking dish and pour over the cheese sauce, making sure the cauliflower is well coated.If desired, sprinkle breadcrumbs over the top for a crunchy finish.

4. Bake: Bake for 20-25 minutes until golden and bubbling on top.

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