Cauliflower cheese crumble

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Remove and discard any wilted leaves from the cauliflower, then remove the rest of the leaves and set aside. Cut the cauliflower into florets, then chop the stalk into bite-sized pieces. Put the florets and stalk pieces in a large roasting tray, drizzle over the oil and season with salt. Roast for 10 mins, then stir in the reserved leaves and roast for a further 10 mins.

• step 2

  Meanwhile, melt the butter in a medium saucepan over a medium heat and stir in the anchovies until they’ve fully broken down. Add the flour, mix well and cook for 2-3 mins until the consistency resembles wet sand. Gradually whisk in the milk until fully incorporated, then cook for 3-5 mins until the mixture is creamy and thick. Turn off the heat, stir in the mustard, cayenne and a grating of nutmeg. Mix in the cheeses until fully combined.

• step 3

  When the cauliflower is cooked through, remove from the oven and leave to steam-dry for 20 mins. This is an important step, as it will prevent a watery filling.

• step 4

  For the crumble, put the butter, flour and oats in a bowl and rub together using your fingertips until the mixture comes together when squeezed in your fist, but breaks down easily. Mix in the thyme and parmesan.

• step 5

  Tip the cauliflower into a roughly 30 x 20cm roasting tin. Pour over the sauce. Scatter over the crumble, and roast for 40 mins until golden on top and bubbling at the edges. To freeze, assemble the dish fully, then cool, wrap well and freeze for up to three months. Defrost overnight in the fridge before baking.