- Melt the butter in a small saucepan over a low-medium heat. Stir in 20g of the flour and continue to stir for 1-2 mins as the paste cooks.
- Gradually add 150ml of the milk, stirring constantly, until smooth. Bring to the boil, then turn down the heat and simmer, stirring constantly, for 2 mins. Add the nutmeg and season to taste. Cover with clingfilm and set aside to cool completely. Once cool, divide the sauce between 4 large ice-cube tray indents and freeze for at least four hrs, or overnight.
- Preheat the oven to gas 6, 200°C, fan 180°C. Butter and line the bases of 4 x 175ml pudding moulds.
- Put the grated cauliflower in a mixing bowl and add the remaining milk and flour, cheese, whipping cream and eggs. Stir to combine and season. Divide between the moulds and press a frozen cube of sauce into the centre of each so they are completely covered.
- Arrange the pudding moulds on an oven tray and bake for 25 mins, or until risen and golden. Rest the cauliflower cakes in the moulds for 2 mins before using a knife to loosen them. Invert onto plates, then serve immediately.
Tip: Save time by using a pack of cauliflower couscous instead of grating your own.
Freezing and defrosting guidelines
Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
See more Cauliflower recipes