Cauliflower cheese is more delicious and hits 'next-level' if you add this 1 ingredient

Cauliflower cheese is an absolute must when it comes to roast dinners, and the great thing about the delicious side dish is that it can be easily and quickly prepared. The dish is simply made by roasting cauliflower with a creamy cheese sauce, and while that is pretty much all you need for a tasty cauliflower cheese, there are a few additions and twists you can incorporate into your recipe to take it to the next level.

BBC Good Food shared their recipe for a 'next-level cauliflower cheese' and their cheese sauce is one that "packs a punch, as well as spices" and one notable ingredient is the use of nutmeg.

Nutmeg has a warm and subtle, yet spicy, taste combined with a nutty flavour, which makes it perfect for both sweet and savoury dishes.

The spice is also especially popular in dairy-based sauces, such as a classic bechamel sauce, which is why your cauliflower cheese will taste so much better with it.

The best thing about nutmeg is that a little goes a long way and so you don't need to use much to taste how much it will enhance a dish.

If you want to know how to take your cauliflower cheese to the next level using nutmeg, the recipe is below:

• 1 large cauliflower, cut into large florets
• 2 tablespoons olive oil
• pinch of cayenne pepper
• 40g vegetarian Italian-style hard cheese, finely grated
• 50g butter
• 40g plain flour
• 600ml whole milk
• 1 teaspoon mustard powder or English mustard
• 1 teaspoon yeast extract (optional)
• 150g extra mature cheddar, most grated, some cubed
• Grating of nutmeg
• 3 tablespoon dried breadcrumbs
• 2 tablespoon crispy onions

Step 1

Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower into a shallow baking dish and toss with the oil, cayenne and
a pinch of salt. Scatter with half the parmesan and roast for 20 mins until crisp and golden. Toss the florets, then sprinkle with more (but not all) of the parmesan and roast for 10 mins more until starting to char a little. Set aside.

Step 2

While the cauliflower is roasting, make the sauce. Heat the butter in a saucepan over a medium heat until frothy. Scatter over and stir in the flour, cooking for 3 mins until you have a sandy paste, then add the milk, a splash at a time, keeping it at a simmer and whisking between each addition until smooth. Once all the milk has been added, continue to cook the sauce gently, stirring occasionally for 15 mins until thickened and silky, then stir through the mustard powder and yeast extract, if using. Remove from the heat and add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. At this point stir in the cubed cheese and season with nutmeg and salt, if needed.

Step 3

Pour the sauce over the cauliflower in the baking dish to fully coat it. Mix the breadcrumbs with the remaining parmesan, then scatter this over the cauliflower cheese and bake for 20 mins. Sprinkle with the crispy onions and bake for a further 10 mins until bubbling and deep golden. Serve in warm and melting scoops from the baking dish.