Smoky, creamy and bubbling with golden cheese

PREPARE THE CAULIFLOWER

Partially boil the whole cauliflower in the Cooking Bowl until just tender. Allow to cool, then cut into slices.

MAKE THE ROUX

Place the butter and flour into a Kadai Frying Pan over indirect heat. Stir continuously for a few minutes to form a smooth roux, cooking until it turns a pale golden colour. Add the white wine and whisk until the liquid thickens slightly.

BUILD THE SAUCE

Gradually pour in the milk, whisking well between additions to avoid lumps. Bring to a gentle simmer until thickened and smooth, then stir in the cheddar and mustard until melted. Season to taste.

CHAR THE CAULIFLOWER

While the sauce thickens, place the cauliflower florets onto the Large Grill Tray and sear over direct heat for a few minutes on each side until lightly charred and golden.

ASSEMBLE THE DISH

Arrange the charred cauliflower in a Medium Skillet and pour the cheese sauce evenly over the top. Scatter with crumbled Stilton and panko breadcrumbs for a crisp finish.

BAKE UNDER THE LID

Cover with the Kadai Lid and cook over medium, indirect heat for around 20–25 minutes until bubbling and golden brown.

SERVE

Remove from the heat and leave to stand for a few minutes before serving. Perfect alongside roast meats or as a showstopping vegetarian main.