The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Recommended by
37 people
James Martin’s recipe for cauliflower cheese, with its punchy béchamel sauce and flakes of cooked salmon, is a delicious use of leftovers. Skip the salmon for your Sunday dinner.
Preheat oven to 200C/400F/Gas 6.
Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes.
Drain and place in a buttered ovenproof dish.
Place the butter and flour into a saucepan and heat to melt the butter.
Cook, stirring for one to two minutes until lightly golden.
Remove from the heat and gradually whisk in the milk to form a smooth sauce.
Return to the heat and simmer for two to three minutes.
Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.
Season with salt and pepper and flake the salmon into the sauce, stirring carefully.
Pour over the cauliflower and top with the grated cheeses.
Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately.