Spiced cauliflower cheese

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Toast the cumin and coriander in a small dry pan for 2 minutes, then set aside. Put the milk, onion, clove, cinnamon, a pinch of salt and the bay in a pan and bring to a simmer. Turn the heat to low; infuse for 20 minutes.
2. For the dukkah, toast the hazelnuts for 2-3 minutes in a dry non-stick frying pan over a medium heat until just starting to turn golden, then add all the seeds and toast for 2 minutes until fragrant. Tip into a mini food processor or pestle and mortar and whizz/grind to a coarse mixture.
3. Break the cauliflowers into florets and put in a large baking dish. Toss with a little sunflower oil and a pinch of salt, then roast (with the chicken, if you’re serving them together) for about 25 minutes until golden.
4. Strain the infused milk into a jug (discard the solids). Melt the butter in a pan on a low heat, then stir in the flour and keep stirring for 2-3 minutes until it smells biscuity. Add the toasted cumin and coriander, gradually whisk in the infused milk until smooth, then simmer for 10 minutes. Heat the grill (if you have one).
5. Stir in the Lancashire cheese until melted, then add the cream. Grate in some nutmeg and add the chilli flakes (if using).
6. Pour the cheese sauce over the roasted cauliflower and sprinkle the grated cheddar on top. Grill the cauliflower cheese for about 10 minutes until golden brown on top (if you don’t have a grill, bake in the oven for 20-25 minutes with the stuffing for the chicken). Sprinkle with the dukkah to serve.