Prep the Cauliflower: Tear off and discard the tough outer leaves of the cauliflower, reserving the tender, light green inner leaves for later.
Bring a large pan of lightly salted water to a boil. Stand the cauliflower upright and cut it into eight even wedges.
Cook and Cool: Add the cauliflower wedges to the boiling water and cook for 5-6 minutes until tender-crisp, but not soft. Prepare a large bowl of cold water.
Using a slotted spoon, transfer the cauliflower from the pan (reserving the cooking water) into the cold water to halt the cooking process.
Once cooled, drain the cauliflower extremely well in a colander, shaking it occasionally to release any water trapped in the florets.
Make the Roux: While the cauliflower drains, melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a sandy-textured paste (a roux).
Build the Sauce: Gradually whisk 300ml (10.1 fl oz) of the reserved cauliflower cooking water into the roux until smooth.
Next, slowly whisk in the milk and cream.
Cook for another minute, stirring, until the sauce has thickened.
Do not let it boil.
Cool the Sauce & Preheat Oven: Remove the sauce from the heat and let it cool for about 10 minutes. This is crucial to prevent the cheese from melting in immediately.
Meanwhile, preheat your oven to 200°C (400°F)/fan 180°C (350°F)/gas mark 6.
Toast the Breadcrumbs: Heat a couple of tablespoons of sunflower oil in a frying pan over a medium heat.
Add the breadcrumbs and fry for 5 minutes, stirring often, until golden and crisp.
Stir in the mustard powder and thyme, fry for one more minute, then season with salt and pepper and remove from the heat.
Finish the Sauce & Assemble: Gently fold the cubed sheep’s cheese into the cooled sauce and season generously with salt and pepper.
Arrange the drained cauliflower wedges in a single layer in an ovenproof dish.
Pour the cheese sauce evenly over the top.
Bake: Sprinkle the toasted breadcrumbs over the sauce.
Bake for 10-15 minutes, until the sauce is bubbling, the cheese is melted, and the topping is golden brown.
Prepare the Garnish: While the gratin bakes, heat a little oil in the frying pan and quickly fry the reserved inner cauliflower leaves until tender and slightly crisp.
Season with salt and pepper.
Serve: Serve the cauliflower cheese hot from the dish, garnished with the crispy fried leaves. Ensure each portion gets a generous scoop of the crunchy topping.
Drain the blanched cauliflower thoroughly in a colander, moving it around to release any water trapped in the florets. This is the key to preventing a watery sauce.
Let the béchamel sauce cool for about 10 minutes before adding the cheese cubes. This ensures they melt into distinct pockets of flavour in the oven rather than dissolving completely into the sauce.
Don't discard the tender inner cauliflower leaves! Quickly frying them in a little oil creates a delicious, crispy garnish that adds flavour and reduces waste.
