Photo by Doug Sherring
This is a good old standby and a great way to get kids to eat cauliflower. I like to cook the cauliflower whole in a pot of salted water until it is just tender. Drain it well but keep the water to use in the sauce.
- I like to cook the cauliflower whole in a pot of salted water until it is just tender.
- Drain it well but keep the water to use in the sauce.
- Preheat your oven to 180C.
- Place the drained cauliflower in a deep oven proof baking or casserole dish.
- To make the sauce: Melt butter in a saucepan.
- Whisk in 4 tablespoons plain flour, stirring constantly over a medium heat. This will come together as a solid "paste" called a roux.
- Keep cooking this for two minutes to cook out the floury taste.
- Warm 2 cups of a mix of your cooking water and milk or cream, or a combination of all 3.
- Once warm, start whisking this mix into your roux. The sauce will thicken and should be smooth.
- If you have a few lumps, strain it through a sieve and return it to the pan.
- Season well with salt and pepper and add a good handful of grated tasty cheese.
- Keep stirring, melting the cheese into the sauce.
- When well combined, pour this over the cauliflower. Top with a bit more grated cheese.
- Add some breadcrumbs if you like and maybe some diced bacon.
- Place the dish into the middle of your oven and bake until the sauce is bubbly and a little browned.