600g of cauliflower – cut into small florets, stalks thinly sliced and leaves retained to use in a soup (for example)
600g potatoes – skin on and thinly sliced
2 cloves of garlic – finely grated
70g of unsalted butter
70g of plain flour
700ml whole milk
2 bay leaves
150g strong cheddar cheese – grated
Fine sea salt
Cracked black pepper
Preheat the oven to 180 °C.
Melt the butter in a large saucepan on a medium heat. Then add the flour and combine with a wooden spoon to make a smooth paste (a ‘roux’).
Mix in the garlic, followed by the milk, a bit at a time, stirred in to create a smooth sauce. Add in the bay leaves after the first amount of milk goes in.
Season with salt and pepper. Keep on stirring as the sauce thickens, and turn down the heat if it’s bubbling too fiercely. Use a whisk to smooth out any lumps in the sauce. Lastly, add half of the cheese (75g) and stir in. If it’s over-thickened, try thinning it out with an extra splash of milk.
Place the cauliflower (including the stalk, but not the leaves) and potatoes in a large roasting tray and arrange so that they lie evenly. Cover them with the cheese sauce.
Cover the roasting tray with foil and roast in the oven for 60 minutes. Check if the potatoes are cooked by piercing them with a knife. If they are still firm, leave them to cook under foil for a bit longer (check every five minutes).
Once the potatoes are cooked, remove the foil, scatter over the reminder of the cheese and grill until golden brown.
Remove from the oven and allow to stand for 10–15 minutes, then serve.