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We finally feel the Cauliflower is getting the recognition it deserves in the vegetable world, and this recipe really showcases how delicious it really can be. Smooth, creamy and an incredibly cheesy sauce with a crunchy smoky breadcrumb layer, this will be the perfect addition to any roast dinner spread. 


Bring a large pot of salted water to the boil and add the cauliflower florets. Boil for 4/5 minutes. Strain immediately and add to a large casserole dish. Preheat your oven to 220/200 fan.

Add the butter into a pot and turn on the heat to low/medium until the butter has melted. Add the mustard and flour, then whisk together to create a thick paste. Allow that to cook for 2 minutes (this cooks off the floury taste). Slowly pour in the milk a little at a time, whisking in between pours.

You should be left with a smooth white sauce. Add your pre-grated cheddar, half of your parmesan cheese and your smoked paprika. Whisk again to combine and season with salt and pepper.

Pour the cheese sauce over the cauliflower.

Scatter the breadcrumbs along with the oregano & rest of your parmesan cheese. Add another dusting with smoked paprika. Bake in the oven for 20 minutes until bubbling.

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