Ingredients

• 1 cauliflower
• trimmed and cut into 1cm/0.5in pieces
• 10oz/300g cream cheese
• 1 tsp Dijon mustard
• 4oz/125g blue cheese
• crumbled
• 1oz/25g walnuts
• roughly chopped
• 2oz/50g cheddar cheese
• grated
• salt
• freshly ground black pepper
• watercress salad

Directions

• Bring 5cm/2in depth of water to the boil in a saucepan
• add the cauliflower and cook for about 8 minutes
• or until tender. Drain
• and return the cauliflower to the pan.
• Mix the cream cheese and mustard with the cauliflower
• then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper.
• Pour the mixture into a shallow gratin dish. Scatter the walnuts on top
• then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes
• or until the top is golden brown and the inside hot and bubbling.
• Serve at once with a watercress salad.