Serves 4
Medium head of cauliflower, broken into large florets
40g (1½ oz) butter
40g (1½ oz) plain flour
400ml (14 fl oz) milk
1 tsp English mustard
100g (3½ oz) mature cheddar cheese, grated
Salt and freshly ground black pepper
Method
Preheat the oven to 190C/375F/Gas Mark 5.
Thoroughly wash the cauliflower and place in a large saucepan of salted water.
Bring to the boil and cook for 5 minutes ensuring that the cauliflower is still fairly firm.
Tip into a colander and leave to drain.
Melt the butter in a saucepan 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.
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 an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered.
Scatter the remaining cheese over and bake for 25-30 minutes, until the top is golden-brown and bubbling.