Cauliflower Cheese

1. Cauliflower – You’ll need a large one ~ 1.25kg / 1.5lb to get 1 kg / 2lb florets. Pro tip: See here for how I cut cauliflower into florets with minimal mess.

2. Cheese – It’s always best to grate your own rather than buying pre-shredded stuff, which contains anti-caking agents that can make sauces powdery. If using cups instead of weight measures, grate then pack the cheese tightly into the cup to measure.

Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce); Gruyère – A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).

3. Storage – Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.

Make ahead: Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.

4. Nutrition per serving. This recipe as written is unapologetically indulgent, replicating the luxury you’d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you’ll cut 40 calories per serving for every ½ cup / 50g of cheese you cut out of the recipe.