Monthly melt in the mouth recipe for you to try …

Cauliflower Cheese

With tender cauliflower florets enveloped in a creamy, cheesy sauce, this dish is perfect as a hearty side or a satisfying main.

Whether you're planning a cosy dinner or a festive gathering, this recipe is sure to impress.

Ingredients

1 medium cauliflower, broken into large florets, leaves reserved

4 tbsp olive oil

1 large leek, roughly chopped

400g can butter beans, drained and rinsed

350ml milk or cream of your choice

4 tbsp nutritional yeast (optional, for added depth)

100g sourdough bread, crusts removed

50g Colston Bassett Dairy Stilton, crumbled

1 tbsp flat-leaf parsley, roughly chopped

2 tsp Dijon mustard

Method

1.              Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss the cauliflower florets and leaves with 2 tbsp oil. Season and roast for 20 minutes, stirring halfway.

2.              Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Fry the leek with a pinch of salt for 6-7 minutes until tender. Stir in the butter beans, milk, mustard, and nutritional yeast (if using). Simmer 2-3 minutes, then blend until smooth and season.

3.              Grate the sourdough on the coarse side of a box grater or tear into small pieces. Toss with the remaining 1 tbsp oil, crumbled Colston Bassett Dairy Stilton, and parsley; season.

4.              Lower the oven temperature to 200ºC, gas mark 6. Put the roasted cauliflower in an ovenproof dish (1–1.5 litres), pour over the sauce, then sprinkle more Colston Bassett Dairy Stilton evenly on top. Bake 15–20 minutes until golden and bubbling.

Cook’s tip: This tastes great the next day as leftovers!

Recipe from Waitrose.