Serves 6

Cauliflower gratin recipe

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Ready in 50 minutes

1 large cauliflower, trimmed but some green leaves left attached
500ml full-cream milk
1 small onion, halved
1 tsp black peppercorns
2 fresh bay leaves
2 large pieces of blade mace
30g butter
30g plain flour
4 tbsp double cream
3 tbsp finely grated mature Cheddar

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1. Cut the green leaves off the cauliflower and reserve, then break the head into large florets. Put the milk, onion, peppercorns, bay leaves and mace into a non-stick pan over a medium heat. Bring to the boil, then set aside for 30 minutes to infuse.
2. Bring the milk back to the boil, then strain into a jug. (Discard the solids.) Clean the pan out, add the butter and melt over a low heat. Stir in the flour and cook for 30 seconds. Gradually add the hot milk and bring to the boil, stirring until thickened. Remove from the heat, stir in the cream and season.
3. Preheat the grill to high. Cook the cauliflower and green leaves in a pan of boiling water for 4 minutes or until just tender. Drain and transfer to a large, shallow ovenproof dish. Pour over the white sauce, sprinkle with the cheese and pop under the grill for 2-3 minutes or until lightly golden. Serve with the lamb.

Nutritional info

Per serving: 216kcals, 15.9g fat (9.8g saturated), 8g protein, 10.1g carbs, 5.9g sugar, 0.3g salt

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