Cauliflower Cheese

Ingredients

1 Cauliflower, divided into florets

Salt and pepper for seasoning

40g butter

1 & 1/2 tbsp plain flour

1 cup milk

1 & 1/2 cups grated cheese (I prefer to use 1 cup mozzarella for the sauce and sprinkle with 1/2 cup cheddar or other mature cheese.

Method

Bring a large pan of lightly salted water to the boil. Add the cauliflower and cook for 5 to 10 mins to desired softness/crunchiness.

Drain and place in oven-proof casserole dish. Set aside.

Variation

Roast the cauliflower florets at 220C for 15 to 20 mom's.

Preheat the oven to 200C

In a nonstick pan, melt the butter over a low heat. When melted, add the flour and stir with a wooden spoon until you have a smooth paste. Add a little of the milk and stir to a smooth paste. Keep adding the milk in small batches, taking care to stir to remove all lumps before continuing. Repeat until you have a smooth creamy sauce. Don't worry if there is milk left over.

Note: it is important to do this relatively quickly or the butter will start to brown. If you need to take more time, remove the pan from the heat while you are stirring in each batch of milk.

Now add 1 cup of cheese to the sauce and stir gently over a low heat until the cheese melts. If the sauce is now too thick add a little more milk. Season with salt and pepper to taste.

Pour the sauce over the cauliflower in the casserole dish.  Sprinkle 1/2 cup of cheese over the top and place in the oven. Bake for about 20 mins until golden.

Optional: to serve more people you can add a broccoli to the cauliflower