Elevate your Cauliflower Cheese dish to new heights with this tantalizing twist: Roast the cauliflower to perfection, then combine it with a luscious cheese béchamel sauce, featuring the vibrant and nutty flavors of Red Leicester cheese.

• 1 large cauliflower - cut into florets
• Salt and pepper
• Sunflower oil
• 125g ball mozzarella, torn into pieces
• 150g Red Leicester - grated
• 30g crispy onions

For the sauce -

• 25g butter
• 25g plain flour
• 300ml whole milk
• 30g English mustard
• 100g cream cheese
• 50g West Country Cheddar - finely grated
• 50g Red Leicester - finely grated

• Pre-heat oven to 180℃.
• Put the cauliflower into a roasting tray and season with salt and pepper and coat in 2 tablespoons sunflower oil.
• Cook in the oven for 15-20 minutes until tender and starting to brown.
• Remove from the oven and leave to one side.

• For the sauce, melt the butter in a shallow saucepan. When it’s just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce.
• Stir through the mustard, cream cheese and cheddar. Cook over a low heat until thickened and season with black pepper.

• Assemble the dish as follows: Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower.
• Repeat the process, finishing with a thick layer of sauce.
• Scatter over the mozzarella and then Red Leicester.

• Bake for 20-25 minutes until the cheese is golden and the cauliflower is soft but not mushy.
• Once baked remove from the oven and sprinkle the crispy onions all over, leave to stand for 10 mins before serving.