For the main course, cauliflower cheese, a British comfort-food classic, you really don’t need a recipe. Again, it’s the technique you need, specifically making a white sauce (béchamel). Coat the cauliflower in sauce, shower with whatever kind of cheese you like and bake until golden and bubbling. The “recipe” is quite forgiving, and because cauliflower cheese can often be a bit bland, I added a sprinkling of cumin seeds and a touch of ground cayenne. Baked cauliflower for dinner on its own is lovely, but it can also be a vegetable accompaniment, say, for roast chicken (which, dare I say, you could even make without a recipe).

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Persons: Cook Locations: British, Asiago, feta, cayenne