This cauliflower cheese toastie is perfect if you have any leftovers from your Sunday lunch or if you just feel like something a little bit different.
We've used English mustard powder in our white sauce for a touch of heat and our secret weapon for ensuring the most golden, crispy toast is achieved when grilling (spoiler alert, it's mayonnaise).
Step 1Cut the cauliflower into even sized florets and cook in boiling water for 5min until just tender. Drain well and leave to steam dry in the colander.
Step 2In a small saucepan melt the butter over a medium heat. Add in the flour, stir well and leave to cook for 3min until starting to brown. Stir in the mustard powder. Slowly add in the milk a bit at a time, whisking it in thoroughly before pouring in anymore. Once all the milk has been added, bring to a gentle boil then turn down the heat and cook for 3-5min, stirring, until thickened. Remove from the heat and stir in 75g of the cheese and the cauliflower. Season to taste with salt and pepper.
Step 3Heat a large non stick frying pan over a medium heat. Spread the mayonnaise over one side of each piece of bread and put spread side down onto the pan. Spoon over some cauliflower cheese and sprinkle with some extra cheese. Put another slice of bread on top, with the mayonnaise spread side facing outwards. Press down well and weigh it down with smaller sauce pan lid or a plate with a can or a book on top. Repeat until the pan is full.
Step 4Once that side is browned, flip and repeat the process. Serve hot with any condiment of choice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
