1 large cauliflower broken into florets
50g plain flour
500ml whole milk
125g strong cheddar, grated
Cornish Smoked Sea salt flakes
The Cornish Smoked Sea Salt adds a wonderful rich flavour to this classic British dish, the smokiness is a match made in heaven with strong cheddar.
Preheat oven to 190°C (170°C fan). Place the cauliflower in large saucepan on boiling water and cook for 5 minutes until the cauliflower is just tender. Tip into a colander and leave to steam dry.
To make the sauce, melt the butter in a medium pan and stir in the flour. Cook for 1 minute, then remove the pan from the heat and gradually add the milk , stirring between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes until thickened then remove from the heat.
Into the sauce, stir in two thirds of the cheese and a generous sprinkling of the Smoked Sea Salt flakes to season. Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, and sprinkle with the remaining cheese. Bake for 25-30 minutes, until the top is golden-brown and the sauce is bubbling.