Classic cauliflower cheese

Tag：Plant Extracts
Ingredients:30g unsalted butter, chopped4 tbs plain flour600ml milk1 whole onion, peeled1 bay leaf3 clovessaltground white pepperfreshly grated nutmeg60ml (¼cup) cream130g (1 cup) grated gruyere cheese6 baby cauliflower35g (¿ cup) grated parmesan2 tbs chopped flat-leaf parsley leaves Melt the butter in a heavy-based saucepan over low heat, add the flour and mix well. Cook over low heat for 5-8 minutes, using a wooden spoon. Put the milk in a separate heavy-based saucepan over medium heat. Attach the bay leaf to whole onion using the cloves, add to milk and bring just to the boil. Remove from heat and strain, discarding the onion, bay leaf and cloves. Over low heat, begin to add the hot milk to the butter/flour mixture (roux) a little at a time, stirring constantly to avoid any lumps forming. Use a whisk if necessary. Continue until all the milk has been used and the mixture is smooth. Increase the heat to medium and bring to a simmer. Season with salt, white pepper and a little nutmeg to taste; cook for a further 8-10 minutes, stirring occasionally, being careful not to let sauce burn. Remove from the heat and strain the sauce into a clean saucepan. Whisk in the cream, then most of the gruyere cheese. Preheat the oven to 180C. Carefully cut the core from the cauliflower. Cook in boiling salted water for 2-3 minutes, drain well then place in a large shallow baking dish. Spoon the cheese sauce over the cauliflower, sprinkle with the parmesan and remaining gruyere then bake for 30 minutes, until the sauce begins to gratinate. Carefully remove from oven, scatter over the parsley and serve.