Prep Time: 15 mins

Cook Time: 30 mins

Ingredients

1 whole cauliflower
¾ cup of panko bread crumbs
2 tablespoons of olive oil
¼ cup of Parmigiano Reggiano
Chives, diced for serving
50g of unsalted butter
1.5 cups of milk
3 tablespoons of all-purpose flour
¼ teaspoon of nutmeg
¼ teaspoon of paprika
½ teaspoon of cooking salt
150g of D'Affinois, cut into small pieces

Method:

1. Preheat the oven to 180C fan forced.
2. Cut the cauliflower into small to medium-sized florets and blanch by placing them in a pot of boiling water for 5 minutes until you can easily pierce them with a fork. Drain and place the florets in an ice bath to immediately cool. Drain and set aside.
3. To make the cheese sauce, melt the butter in a saucepan over medium heat until it becomes foamy. Add the flour and whisk until bubbling. Add the milk a ¼ at a time, stirring constantly until all the milk has been poured in and the texture is thick enough to coat a spoon. Stir through the salt, paprika, nutmeg, and finally the D'Affinois. Stir consistently until the D'Affinois is fully incorporated. Remove from heat.
4. Take a spoonful or two of the cheese sauce to create a layer at the bottom of a baking dish and add the cauliflower. Pour over the rest of the sauce and stir to coat the cauliflower.
5. Mix the panko breadcrumbs with Parmigiano Reggiano and olive oil. Sprinkle over the top of the cauliflower.
6. Bake in the oven for 30 minutes, allowing the panko mixture to crispen.
7. Serve with chopped chives and enjoy!