1. 1

   Step 1

   Preheat the oven to 220°C.

2. 2

   Step 2

   Toss 1 kg cauliflower florets with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp pepper.

3. 3

   Step 3

   Spread the cauliflower on a large tray and roast for 20 minutes until slightly firm and colored.

   Timer 20 min
4. 4

   Step 4

   Remove the tray from the oven and lower the oven temperature to 180°C.

5. 5

   Step 5

   Heat 240 ml milk and 240 ml cream until hot using a stove or microwave.

6. 6

   Step 6

   Melt 60 g butter in a saucepan over medium heat.

7. 7

   Step 7

   Add 3 1/2 tbsp flour to the butter and cook while stirring for 3 minutes to make a roux.

   Timer 3 min
8. 8

   Step 8

   Pour in half the milk mixture while stirring until dissolved and thickened.

9. 9

   Step 9

   Stir in the remaining milk mixture and cook for 1 minute until the sauce coats a spoon.

   Timer 1 min
10. 10

    Step 10

    Remove the pot from the heat and stir in 1/2 tsp cooking salt, 1/4 tsp nutmeg, 115 g Red Leicester, and 85 g gruyère.

11. 11

    Step 11

    Add the roasted cauliflower to the cheese sauce and toss to coat thoroughly.

12. 12

    Step 12

    Transfer the mixture into a 2L baking dish.

13. 13

    Step 13

    Top with the remaining 110 g Red Leicester and 85 g gruyère cheese.

14. 14

    Step 14

    Bake at 180°C for 30 minutes until bubbly and golden.

    Timer 30 min
15. 15

    Step 15

    Let the dish stand for 5 minutes before serving.

    Timer 5 min

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