Cut the cauliflowers into florets and blanch in boiling salted water until tender. Drain and cool.
Grate the two cheeses.
Warm the milk in a saucepan but do not boil. Place the butter and flour in a separate pan and cook until golden. Add the warm a little at a time, stirring constantly until you have a thick sauce. Add the double cream and season with salt and pepper. Add the grated cheddar, gruyère and then grate in the nutmeg. Stir to melt the cheese and create a smooth sauce.
Preheat the oven to 200'C. Mix the cauliflower through the cheese sauce and place in a baking dish. Grate the Parmesan on top, sprinkle with cayenne and bake for 10 minutes or until golden brown.
«Sprinkle bread crumbs on top to give an even crunchier finish to this dish. You can also add bacon bits or broccoli to vary the flavours.»
A real British family favourite - learn to make a roux sauce and combine with cheddar and gruyère cheeses to coat blanched cauliflower florets. Mix the sauce through the vegetables and top with Parmesan before baking in the oven until golden brown! A perfect accompan...