Ingredients

• 1 medium head cauliflower
• broken into large florets
• 40g/1½oz butter
• 40g/1½oz plain flour
• 400ml/14fl oz milk
• 1 tsp English mustard
• 100g/3½oz mature cheddar cheese
• grated
• salt and freshly ground black pepper

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes
• until the cauliflower is almost tender
• but still fairly firm. Tip into a colander and leave to drain.
• To make the sauce
• melt the butter in a medium
• heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk
• a little at a time
• stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil
• stirring constantly. Simmer for two minutes
• then remove from the heat.
• Stir in the mustard and two thirds of the cheese and set aside. Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce
• ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes
• until the top is golden-brown and bubbling.