Cauliflower cheese is a that many Britons cherish, especially if made right, with good quality cheese and a spice mix to enhance the flavours. This recipe for this all-time classic combines crispy, golden-roasted cauliflower with a rich, velvety sauce that the whole family is bound to love.

It's easy to prepare in just 15 minutes and, with a little patience, becomes a bubbling, golden beauty after an hour in the oven. When as per the instructions, this dish serves four as a hearty main or six as a side dish, making it a versatile option for any meal beyond a good old Sunday roast. Sharing this "next level" recipe, BBC Good Food said: "Love roasted cauliflower? We've paired it with a rich cheese sauce that packs a punch, as well as spices and crispy onions."

Ingredients

One large cauliflower, cut into large florets

Two tbsp olive oil

Pinch of cayenne pepper

40g vegetarian Italian-style hard cheese, finely grated

For the sauce

50g butter

40g plain flour

600ml whole milk

One tsp mustard powder or English mustard

One tsp yeast extract (optional)

150g extra mature cheddar, most grated, some cubed

grating of nutmeg

For the topping

Three tbsp dried breadcrumbs (panko works too)

Two tbsp crispy onions

Method

Preheat the oven to 210°C/190°C fan/gas mark seven. Place the cauliflower into a shallow baking tray, then drizzle with oil and sprinkle with cayenne pepper and a pinch of salt. Toss the florets to coat, then scatter half of the grated parmesan over the top. Roast in the oven for about 20 minutes, or until the cauliflower becomes crispy and golden.

After 20 minutes, give the cauliflower a quick toss and sprinkle with more parmesan (reserving a bit) before returning it to the oven for an additional 10 minutes, or until the florets begin to char slightly. Set the dish aside once done.

Meanwhile, prepare the sauce. Melt the butter in a saucepan over medium heat until it starts to froth. Sprinkle in the flour and stir, cooking for around three minutes until a sandy texture forms. Gradually add the milk in small splashes, allowing the sauce to simmer and whisking in between each addition until smooth.

Once all the milk is incorporated, allow the sauce to cook gently for another 15 minutes, stirring occasionally, until it thickens and becomes velvety. Then, stir in the mustard powder and yeast extract, if desired.

Remove the saucepan from the heat and gradually stir in the grated cheddar cheese, a small handful at a time, until the sauce is thick and cheesy. Stir in the cubed cheese and season with nutmeg and salt to taste.

Pour the finished sauce over the roasted cauliflower, ensuring it's evenly coated. Mix the remaining parmesan with the breadcrumbs, then sprinkle this mixture over the cauliflower cheese. Return the dish to the oven for 20 minutes, or until the top is golden and crispy.

Finally, sprinkle crispy onions on top and bake for an additional 10 minutes, or until the dish is bubbling and deeply golden. Serve hot, scooping out generous portions from the baking dish.