Ultimate CauliShoots Cheese

You'll need:

• 500g CauliShoots
• 3 tbsp butter
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3 tbsp flour
• 400ml whole milk
• 2 tsp Dijon mustard
• 200g extra mature Cheddar cheese
• 50g breadcrumbs
• Few sprigs of fresh thyme, leaves picked
• Fresh sprigs of fresh rosemary, leaves picked
• 50g Parmesan cheese, grated
• Salt and pepper, to taste
• 1 tsp olive oil

What to do:

1. Put a large pan of water on a high heat and bring to the boil. Turn down to a simmer and top with a steamer. Add the CauliShoots and steam for 5 minutes. Put to one side.
2. Melt the butter in a large saucepan and add the onion. Fry gently until soft, about 5 minutes, add the garlic and cook for another couple of minutes. Stir in the flour and cook for a further minute. Whisk in the milk until the mixture is smooth and the milk is fully incorporated. Stir in the mustard and cheddar, and season to taste.
3. For the topping, mix the breadcrumbs, fresh thyme and rosemary leaves, Parmesan, seasoning and 1 tsp of olive oil.
4. Add the CauliShoots to a baking dish and top with the cheese sauce. Sprinkle with the breadcrumb mixture and put into the oven. Cook until golden and crispy, around 20-25 minutes, and serve.