Gochujang Cauliflower Cheese

1. Preheat the oven to 220°C (200°C fan). Cut the cauliflower into large florets, toss with olive oil and a pinch of salt, then spread on a roasting tray. Roast for 15 minutes, turning once, until tender and starting to brown in places – they will finish cooking later. Reduce the oven to 200°C (180°C fan).

2. Melt the butter in a saucepan over medium heat. Stir in the gochujang, ginger, and garlic and stir for 30 seconds. Now whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer gently until thickened.

3. Remove from the heat and stir in the mustard, and then then about 80% of the cheeses, stirring until fully melted. Taste and adjust seasoning.

4. Place the roasted cauliflower in an ovenproof dish and pour over the cheese sauce, toss to coat. Scatter the spring onions on top followed by the remaining grated cheese.

5. Bake for 20–25 minutes or until bubbling and golden at the edges. Sprinkle with sesame seeds before serving, if desired.