Ingredients
- 2 Tbsp unsalted butter
- ¼ cup plain flour
- 1 tsp ground nutmeg
- finely-grated zest and juice of 1 lemon
- 500ml hot milk
- 1 cup vintage cheddar, grated
- 1 head cauliflower, cut into florets
- snipped chives, to serve
Instructions
1 Preheat oven to 180°C. Combine the butter, flour nutmeg and zest in a medium saucepan over a moderate heat and cook, stirring constantly, until the mixture resembles wet sand.
2 Whisk in the hot milk, and season with salt and pepper. Simmer until thickened, then beat in the cheese. Set aside.
3 Steam the cauliflower over a saucepan of simmering water for 8 minutes, until just tender, then arrange in a casserole dish and season with salt and pepper. Spoon the cheese sauce over the cauliflower, then bake for 20 minutes, until golden. Serve topped with sniped chives.