A great (no pun intended) vegetarian meal and very good if you are on a budget. It also serves as a side dish. I use it as an accompaniment to the Gammon in Ginger Ale with Honey & Mustard or the Pork, Crackling & Apple Sauce.
1 head of cauliflower, into florets * salt & freshly ground black pepper * 115g (4oz) fresh breadcrumbs * 30g (1oz) butter, diced * 3 tbsp plain white flour * 1½ tsp mustard powder * 470ml (15 floz) milk * 140g (5oz) mature Cheddar cheese, grated
Bring a large saucepan of salted water to the boil. Add the cauliflower florets and boil for 7 minutes or until just tender. Drain well and rinse with cold water to stop cooking. Arrange the florets in an ovenproof serving dish. Make the cheese sauce. Melt the butter in a pan over a low heat, add the flour and mustard powder, stirring to combine. Cook for 2 minutes, stirring all the time. Remove from the heat, add the milk and stir constantly until smooth. Return to the heat and bring slowly to the boil, then reduce the heat and simmer to thicken for 1-2 minutes. Remove from the heat and add three-quarters of the cheese until melted. Season to taste with salt & pepper, then pour over the florets.
Pre-heat the grill to the highest setting. Toss the remaining cheese with the breadcrumbs and sprinkle over the florets. Place the dish under the grill for 10 minutes or until the sauce bubbles and the top is golden. Serve immediately.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.