Cauliflower Cheese

Serves 4-6

1 small to medium head of cauliflower, leaves removed
water to cover
Cheese Sauce:
2 tablespoons (40g) butter
2 tablespoons plain flour
1 ½ - 2 cups milk
1 ½ cups grated cheddar cheese (or half and half with parmesan)
salt and pepper
pinch cayenne pepper

1. Preheat oven to 200C.
2. Break the cauliflower into small florets. Cook in salted water until a skewer can pass through easily – don’t allow to overcook and go soft. Drain and put into a deep-sided ovenproof dish.
3. Cheese Sauce: Melt the butter in the pan in which the cauliflower was cooked. Mix in the flour and allow to cook for several minutes to remove the floury taste. Gradually add the milk and stir with a wire whisk to prevent lumps. Adding the milk too quickly will definitely cause lumps! Cook, stirring, until the mixture boils and thickens. The amount of milk will depend on the consistency you prefer.
4. Add the cheese, salt, pepper and cayenne and pour over the cauliflower. If you like, sprinkle a little extra grated cheese on top, and put in the oven for 15-20 minutes. It should be bubbling and lightly brown on top.

Woman’s Weekly – May 2008