CAULIFLOWER CHEESE

Always a favourite, and any leftovers can be made into pies, which are truly delicious.

Serves 4

         ½ cauliflower, cut into florets

         2 cups milk

         1 tablespoon cornflour mixed to a paste with ¼ cup extra milk

         ½ teaspoon salt

         ½ cup grated cheese

Cook the cauliflower until just tender. Drain and keep warm.

Heat the milk until boiling, then quickly whisk in the cornflour paste. Mix in the salt and grated cheese.

Fold the cauliflower florets through the cheese mixture and cook for 1 minute more.

VARIATIONS

•  An especially tasty variation is to place the mixture in a greased 20cm casserole dish and sprinkle with extra grated cheese. Bake in a preheated 180°C oven for a few minutes until the cheese is golden.

•  To make this dish go further, add 1 cup cooked pasta.

•  Add 6 hardboiled eggs, peeled and quartered, to add protein.

•  Substitute some of the cauliflower with broccoli.