Ultimate cauli cheese recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Break the cauliflowers into florets, finely slicing any nice large leaves with the stalks. Cook the florets in a large pan of boiling salted water for 10 mins or until slightly softened, then drain and leave to steam-dry.
2. To make the sauce, finely chop the bacon (if using) and place in a large pan on a medium heat for 2 mins, or until crisp.
3. Meanwhile, trim and finely chop the spring onions, then stir into the pan, followed 2 mins later by the butter. Once melted, whisk in the flour to make a paste, then gradually add the milk, whisking as you go until smooth. Reduce the heat and simmer for 5-10 mins, or until thickened and silky.
4. Turn off the heat and grate in two-thirds of the cheese. Stir in the mustard, then taste and season to perfection. Mix in the cauliflower and leaves, then tip into a baking dish (30 x 40cm). Grate over the remaining cheese, then place on a baking tray and bake for 1 hr, mixing and basting halfway through, until crispy and golden.

Jamie's tip: "Embrace the whole cauliflower for a fuss-free side: leaves, stalks and all!"

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Side dish recipes