Ingredients (serves 6-8)
- 1 large cauliflower
- 40g unsalted butter, softened
- Small lemon wedge
- 25g plain flour
- 200ml whole milk
- 200ml pale ale
- 2tsp English mustard
- Splash of Worcestershire sauce
- 75g mature Cheddar, coarsely grated
- 75g Swiss cheese, coarsely grated
- 1tbsp chopped chives, optional, to serve
Another delicious Good Housekeeping recipe – a real vegetable show stopper for the Christmas table.
Trim the cauliflower base, creating a flat bottom so it can stand up straight. Peel away the touch outer leaves, leaving smaller inner leaves attached. Bring a large pan of salted water to the boil, add the cauliflower, floret-side down, cover with a lid and simmer gently for 10 min until almost tender (pierce the stalk with a knife to check). Drain and leave to cool floret-side down in a sieve for 20 min.
Preheat oven to 200 degrees (fan oven). Put the cauliflower in an oven proof baking dish (a 9 inch round dish works well). Rub half the butter all over the surface, squeeze over the lemon and season all over. Roast for 20min until just starting to turn golden on top.
Meanwhile make the cheese sauce. Melt remaining butter in a pan , stir in the flour and cook for 2-3 min, stirring. Add milk, a splash at a time, stirring well after each addition. Gradually stir in the pale ale to make a smooth sauce. Stir in mustard, Worcestershire sauce and some seasoning and simmer for 2-3 mins, stirring occasionally. Remove from heat and stir in most of the cheese. Check seasoning.
Preheat the grill to high, pour the cheese sauce over the cauliflower and sprinkle the reserved cheese over the top Grill for 8-10 mins until bubbling and golden. Scatter over chives, if using, and slice to serve.