600g cauliflower cut into medium florets
1½ cups milk
2 tbs butter melted
2 tbs plain flour
1 cup grated cheddar cheese
½ cup grated parmesan cheese
Boil or steam cauliflower until just cooked, but still a little firm (do not over cook), then drain and set aside.
Melt the butter in a saucepan and whisk in the flour, cook for one minute until bubbling. Remove from heat and slowly add the milk a little at a time, mixing continuously. During this process you can put it back over a very gentle heat, and continue to stir until sauce thickens completely to form a roux. If needed you can reserve a bit of the milk in order to manage the consistency. Remove sauce from the heat and set aside.
Arrange cauliflower in a shallow rectangular ovenproof dish or small pie dish so that the base is covered, and pour the sauce over the top. Move cauliflower around gently with a wooden spoon to ensure its fully coated. Sprinkle the mixed cheeses over the top, and cook in a 180 degree oven until cheese is browned and cauliflower heated through.
Serves four to six as an accompaniment.
“SIMPLY SENSATIONAL WITH A TRADITIONAL ROAST DINNER”
You have to pay attention, but relatively easy.
YOU CAN SPRINKLE A SMALL AMOUNT OF MILD PAPRIKA ON THE TOP PRIOR TO COOKING FOR DECORATIVE PURPOSES. THIS ALSO ELIMINATES THE NEED TO OVER COOK IT WHILE TRYING TO BROWN THE CHEESES TO GET A SIMILAR EFFECT.