Ingredients:

  • 1 large head (approx. 900g – 1 kg) Cauliflower, cut into even, bite-sized florets
  • 4 Tbsp (60g / 2 oz) Unsalted Butter
  • 4 Tbsp (60g / 2 oz) All-Purpose Plain Flour
  • 3 cups (720 ml) Whole Milk
  • 1 tsp (5 ml) English Mustard (or 1/2 tsp Mustard Powder)
  • 1/4 tsp Grated Nutmeg
  • 1 tsp (5g) Kosher Salt
  • 1/2 tsp (2g) Black Pepper
  • 3 cups (300g / 10.5 oz) Mature Sharp Cheddar Cheese, freshly grated (divided)
  • 1/2 cup (50g / 1.7 oz) Parmesan Cheese, finely grated (optional)
  • 2 Tbsp Fresh Chives or Parsley, chopped (for garnish)

Instructions:

  1. Cut the cauliflower into uniform, medium-sized florets. Lightly grease the inside of the slow cooker pot and place the prepared cauliflower florets evenly in the bottom of the pot.
  2. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for 1–2 minutes, stirring constantly, until the roux smells slightly nutty.
  3. Gradually pour in the cold whole milk, whisking constantly to prevent lumps. Increase the heat and bring the sauce to a gentle simmer, stirring until it thickens sufficiently to coat the back of a spoon (a basic béchamel).
  4. Remove the béchamel from the heat. Stir in the mustard, nutmeg, salt, and pepper. Stir in 1 cup of the grated Cheddar cheese until fully melted and smooth. This pre-melted cheese ensures a stable flavor base.
  5. Pour the hot cheese sauce evenly over the cauliflower in the slow cooker, ensuring the florets are mostly submerged.
  6. Cover the slow cooker. Cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. Check the cauliflower after 3 hours (on LOW) or 1.5 hours (on HIGH)—it should be tender but still hold its shape (al dente).
  7. Once the cauliflower is tender, switch the slow cooker setting to KEEP WARM or turn it off completely. Stir the mixture gently.
  8. Sprinkle the remaining 2 cups of grated Cheddar cheese and the Parmesan over the top. Replace the lid.
  9. Allow the residual heat (or the 'Keep Warm' setting) to melt the cheese for 10–15 minutes until it is gloriously gooey and completely smooth.
  10. Taste and adjust seasoning if needed. Garnish with fresh chives or parsley before serving.