Cauliflower served in a creamy cheese sauce and baked until crispy on top. Can be enjoyed as a main dish, for lunch or dinner, or served as an accompaniment to a range of meals.
Remove the base and outer leaves from the cauliflower, break into florets and wash.
Place the florets into a pan of boiling water and boil for approx 5 mins, until tender. (*SEE NOTE 3)
Drain the cauliflower in a colander and set aside.
Meanwhile, make your sauce.
Melt butter in a saucepan and add the flour to form a roux, stir continuously for about 2 minutes.
Add milk a little at a time, keep stirring/whisking continuously between each pour. Stir out any lumps before adding more milk. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy.
Take off the heat and stir in the mustard and three-quarters of the cheese (reserving the rest for the topping.)
Place the cauliflower florets in a baking dish that is just large enough to hold the florets in one layer.
Pour the cheese sauce over the cauliflower and gently mix to ensure all the florets are covered
Cover with the breadcrumbs and remaining cheese. Pop under a hot grill (broiler) until the top is browned and bubbly. (*SEE NOTE 4 for heating instructions if making ahead of time)
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.