WHOLE CAULIFLOWER CHEESE [RECIPE]: Hey foodies! You asked for it, so here’s the …

WHOLE CAULIFLOWER CHEESE [RECIPE]:
Hey foodies! You asked for it, so here’s the recipe for my whole cauliflower cheese…I’ve used pretty much the same image for the post as I couldn’t wait to tuck in when I made it (I hope you don’t mind!) but I have added a couple step-by-step images so you can see the sauce consistency! Tag me if you make it ?
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INGREDIENTS
1 whole cauliflower, (trimmed & stalk removed if required)
40g butter
1 tbsp olive oil
45g flour (any white flour will do)
350ml milk (semi-skimmed)
115g grated cheese of choice (100g in the sauce, 15g on top) – my go to combination for this is Shropshire Red, Extra Mature Tickler Cheddar & Parmigiano Reggiano
1 tbsp wholegrain mustard
1/2 tbsp mushroom ketchup + extra splashes (can substitute for Worcestershire sauce – but note that it is not vegetarian friendly)
Sea salt/black pepper (big pinch)
2 sliced & cooked leeks (lightly sautéed in a little butter & water until soft)
20g chopped roasted hazelnuts
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METHOD
1 – bring a pot of water to the boil & submerge the cauliflower, floret side down. Boil for 8 mins, so that it’s soft but still intact (adjust timings depending on the size of your cauli). Drain & leave in a pot of cold water until your sauce is ready.
2 – to make the sauce, start by making a roux. Add the butter, olive oil & flour into a saucepan, heat on low & stir with a fork (or small whisk) to combine. Cook out the flour for 1 min. You should have a smooth paste.
3 – little by little add the milk, continuing to stir with a fork (or small whisk) until you have a silky sauce. Turn off the heat & melt in most of the cheese. Season with wholegrain mustard, mushroom ketchup & sea salt/black pepper. Taste & adjust as needed.
4 – pop the oven on (gas mark 5/190C). Fully drain & dry your parboiled cauliflower. Take a round/oval oven dish & scatter the cooked leeks all over the bottom; nestle the cauliflower on top. Pour over the cheese sauce (use your judgement – you may not need it all) & sprinkle over the remaining cheese + hazelnuts. Add a few extra dashes of mushroom ketchup, then get it into the oven for about 25 mins until golden, bubbling & delicious. Serve with whatever you fancy…