👨‍🍳 作り方

1. 1

   Preheat your oven to 180°C (350°F, Gas Mark 4).

   💡 プロのコツ: Ensure your oven is fully preheated before baking.
2. 2

   Cut the cauliflower into florets and blanch in boiling salted water for 5 minutes. Drain well.

   💡 プロのコツ: Blanching helps to tenderize the cauliflower and ensures it cooks through in the oven.
3. 3

   Melt 25g of butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to form a roux.

   💡 プロのコツ: Cooking the flour for a minute removes the raw flour taste.
4. 4

   Gradually whisk in the milk, a little at a time, until smooth. Bring to a simmer and cook until thickened, stirring constantly.

   💡 プロのコツ: Whisking continuously prevents lumps from forming.
5. 5

   Remove from heat. Stir in most of the grated cheddar and Parmesan cheese (reserving a little for topping), whisky, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

   💡 プロのコツ: Adding cheese off the heat helps prevent it from becoming oily.
6. 6

   Place the blanched cauliflower florets in an ovenproof dish. Pour the cheese sauce over the cauliflower and toss gently to coat.

   💡 プロのコツ: Ensure all florets are well coated in the sauce.
7. 7

   In a small bowl, melt the remaining 50g butter. Stir in the fine oatmeal and chopped nuts (if using).

   💡 プロのコツ: This creates a crunchy topping.
8. 8

   Sprinkle the oatmeal mixture and the reserved cheese over the cauliflower.

   💡 プロのコツ: Distribute evenly for a golden crust.
9. 9

   Bake for 45-55 minutes, or until the topping is golden brown and bubbling, and the cauliflower is tender.

   💡 プロのコツ: If the topping browns too quickly, loosely cover with foil.
10. 10

    Let stand for 10 minutes before serving.

    💡 プロのコツ: Allowing it to rest helps the sauce set slightly.