Cauliflower Cheese with Crispy Breadcrumbs

• 1 large Cauliflower
• 2 tsp Fine sea salt
• 60 g Butter
• 45 g Plain flour
• 600 ml Whole milk
• 200 g Cheddar cheese
• ½ tsp Black pepper
• 60 g Breadcrumbs
• 2 tsp English mustard

1. Heat the oven to 200°C (390°F). Cut the cauliflower into florets and bring a large pot of water to the boil; add 1 tsp of the salt.
2. Boil the florets for 5 to 6 minutes until just tender but still holding their shape. Drain well and leave to steam-dry for a couple of minutes.
3. Melt 40 g of the butter in a saucepan over medium heat, then stir in the flour and cook for 1 minute until it smells biscuity. Gradually whisk in the milk until smooth, then cook for 4 to 6 minutes, whisking, until thick enough to coat the back of a spoon.
4. Take the pan off the heat and stir in 170 g of the cheddar until melted. Season with the remaining 1 tsp salt and the black pepper.
5. Tip the cauliflower into a baking dish and pour over the cheese sauce, turning gently to coat. Sprinkle over the remaining 30 g cheddar.
6. Melt the remaining 20 g butter and mix with the breadcrumbs and English mustard until evenly coated. Scatter the topping over the cauliflower cheese.
7. Bake for 18 to 22 minutes until bubbling at the edges and the topping is crisp and golden. Leave to stand for 5 minutes before serving so the sauce thickens slightly.

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