Curry Cauliflower Cheese
Heat your oven to 190°C.
Chop your cauliflower into large florets and roughly chop the leaves and stems.
Bring a pan of salted water to a boil. Add your cauliflower florets and leaves, then cook for 4 mins until just tender.
Add your butter to a large saucepan and add your cumin seeds. Fry for a minute until fragrant.
Add in your tomato purée and cook for 3 mins until the colour has darkened.
Spoon in your ginger and garlic paste, then cook for 30 seconds until fragrant. Add in your chilli powder and turmeric, then cook out for a further 2 mins.
Add your flour, then mix to a paste and cook for another 2 mins. Gradually pour in your milk in small increments, whisking constantly so you have a smooth paste before pouring in more.
Once all your milk has been added, bring your mixture to a boil and let it simmer for 2 mins until thickened.
Remove your sauce from the heat. Add your cheddar and stir until is has totally melted. Season to taste with salt and pepper.
Tip your cauliflower into a baking dish and pour over your cheese sauce. Bake for 25 mins until golden and bubbly.
Serve and enjoy.