Taffy Cauliflower Cheese from Autumn and Winter Cooking with a Veg Box (Riverford Companions) by Guy Watson

Ingredients

• salt and black pepper
• 40 g plain flour
• 40 g butter
• 100 g mature Cheddar, grated, plus extra for sprinkling on top
• 500–550 ml whole milk
• 70 g Parmesan, grated (or replace with more Cheddar, if you prefer)
• 1 tsp English mustard
• pinch of grated nutmeg
• 1 large cauliflower, cut into large florets
• 2 leeks, trimmed and cut into 1cm slices
• 6 rashers of streaky bacon, diced