1 large cauliflower, trimmed and cut into large florets
50g plain flour
100g mature Cheddar cheese, grated
Salt and freshly ground black pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6. Cook the cauliflower florets in a large pan of lightly salted boiling water for 5-6 mins or until just tender. Drain well and tip the florets into a large ovenproof gratin dish.
- Heat the butter in a pan until melted, then quickly stir in the flour with a wooden spoon. Cook over a low heat, stirring, for 2 mins. Gradually add the milk, stirring all the time, until the sauce is thick and smooth. Simmer for 5 mins, stirring frequently.
- Remove the pan from the heat and stir in nearly all the cheese. Season the sauce with salt and freshly ground black pepper and pour over the cauliflower. Scatter over the rest of the cheese. Bake in the oven for 20 mins until the top is golden and bubbling.
- If you fancy adding a twist to the traditional cauliflower cheese recipe, add breadcrumbs and cherry tomatoes to the top of your dish once cooked. Pop back under the grill for a couple of minutes to brown the breadcrumbs.
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