As the first part in the series to promote the launch of my edit with @skeppshultuk x @johnlewis I am giving you my infamous Roast cauliflower cheese with crispy shallots. @skeppshultuk are a brilliant cast iron cookware brand who are fully sustainable, last a lifetime and improve your cookery at the same time as boosting your iron. They are pieces you buy to last and keep. Link in my bio for the full range now available to buy @johnlewis #ad Ingredients: 50g butter 1 whole cauliflower with leaves 6 Banana Shallots Sea salt flakes and freshly ground black pepper For the cheese sauce – 40g butter 40g plain flour 600ml milk 1 bay leaf 1 rounded teaspoon English mustard Grating of nutmeg 80g Cheddar cheese, grated 80g Parmesan cheese, grated Preheat the oven to 220C. Cut the cauliflower into large florets, keeping some of the leaves but discarding any thick stems. Melt the butter in a frying pan. Place the cauliflower and leaves in a medium-sized @skeppshultuk cast iron round gratin dish. Rub the cauliflower with some of the melted butter, just as you would a roast chicken and season with salt and pepper. Roast for 20 minutes, or until golden. Meanwhile, peel and slice the shallots thinly with a mandoline or a knife. Heat a good amount of oil in a pan (about a centimetre and a half deep) and fry the shallots until crispy. Remove the shallots from the oil, and place on a piece of kitchen towel to remove excess oil. Then, make the cheese sauce. Melt the butter in a saucepan over a medium heat. Add the flour and cook for a few minutes, stirring to form a roux. Gradually whisk in the milk, add the bay leaf, mustard and spices and cook for 10-15 minutes, or until you have a thickened and smooth sauce. Remove the sauce from the hob, add the cheeses and stir until the cheese is well combined and melted. Pour the cheese sauce over the roasted cauliflowers and return to the oven to bake for a further 15 minutes, or until golden. Sprinkle the crispy shallots over the cauliflower cheese and serve straight away.