1 large cauliflower
300 ml milk
220 g Mature cheddar cheese, finely grated
3 tablespoons plain flour
50 g butter
25 g fresh breadcrumbs (optional)
1/2 teaspoon dried English mustard (Colman’s)
salt and black pepper
if broiler preparing, preheat stove to 225c or 450°f.
Trim the cauliflower & break into little florets.
Bubble in salted water for 10-15 minutes or until only delicate.
Empty in a colander and after that place in a buttered ovenproof preparing dish.
Include the milk, flour and margarine to a pot.
Hotness and rushing with a wire whisk consistently until the sauce thickens, bubbles and is smooth.
Permit to stew for a further 2 minutes.
Include 75% of the ground cheddar, mustard, a squeeze of nutmeg and flavoring.
Cook for further moment mixing great.
Spill the sauce over the cauliflower.
Blend the remaining cheddar, and breadcrumbs, if utilizing, together, sprinkle silly.
Put under a hot flame broil until brilliant tan, OR, heat in a preheated broiler 225c/450f for around 15 to 25 minutes until brilliant tan and gurgling