1 large Cauliflower
300ml (½ pint) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
½ tsp Mustard
Nutmeg
Salt & Black Pepper
Trim the cauliflower boil in salted water for 10-15 minutes or until just tender.
Drain and place in a flameproof dish.
Add the milk, flour and butter to a saucepan.
Heat, stirring continuously until the sauce thickens, boils and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute stirring well.
Pour the sauce over the cauliflower.
Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.
Serve immediately.
300ml (½ pint) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
½ tsp Mustard
Nutmeg
Salt & Black Pepper
Trim the cauliflower boil in salted water for 10-15 minutes or until just tender.
Drain and place in a flameproof dish.
Add the milk, flour and butter to a saucepan.
Heat, stirring continuously until the sauce thickens, boils and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute stirring well.
Pour the sauce over the cauliflower.
Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.
Serve immediately.
