Cauliflower Cheese and Potato Bake

Get ready for a hearty, satisfying dish that’s perfect for any occasion! Our Cauliflower Cheese and Potato Bake combines tender cauliflower with creamy cheese sauce and crispy potato topping for a meal that’s pure comfort.

• Ingredients:

1. 1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), cut into small florets
2. 4 spring onions, white and green parts separated
3. 70g/2½oz butter
4. 1 onion, roughly chopped
5. 70g/2½oz plain flour
6. 1 tsp English mustard powder
7. 750ml/1¼ pint milk
8. 150ml/5fl oz vegetable stock
9. 150g/5½oz mature cheddar, plus 2 tbsp extra for topping
10. 25g/1oz Parmesan, finely grated
11. 4 tbsp single cream
12. 2 tbsp finely chopped fresh flatleaf parsley, plus extra for garnish
13. ¼ tsp ground white pepper
14. Salt and freshly ground black pepper
15. For the topping: 900g/2lb potatoes, peeled or scrubbed, 1 tbsp vegetable oil

• Method:

1. Pre-Cook Cauliflower: Boil cauliflower for 2 minutes, then drain and let steam dry.
2. Make the Sauce: Cook white spring onion parts with butter and onion until soft. Stir in flour, mustard powder, milk, and stock. Thicken, then stir in cheeses, cream, parsley, white pepper, and salt.
3. Assemble the Bake: Combine sauce with cauliflower and green spring onion parts in a baking dish.
4. Prepare the Topping: Boil potatoes, slice into rounds, and layer over the cauliflower mixture.
5. Bake: Brush with oil, season, and bake at 200°C/180°C Fan/Gas 6 for 30–40 minutes. Add extra cheddar and grill to brown the top.

Serve hot and enjoy every cheesy, creamy bite!