This dish is tasty, nourishing and economical. It can be an entire course in itself, or could be accompanied by crisply
fried bacon for a contrast in texture and flavours.
1 cauliflower, trimmed and washed
2 tablespoons butter
2 tablespoons flour
10 fl. oz. milk 1 egg yolk (optional) 6 oz. Cheddar or similar
hard cheese, grated
½ teaspoon salt
½ teaspoon freshly ground black
Put the cauliflower into a large saucepan, cover it with cold water and bring to the boil over high heat. Cover the pan and simmer the cauliflower for 15 minutes or until the cauliflower is tender when pierced with a knife. Alternatively, when boiling point is reached turn off the heat and leave the cauliflower to cook in the hot water. This should take 15
minutes. When the cauliflower is tender, drain it. It may then be left whole or broken into smaller flowerets as
preferred. Place the cauliflower on a flameproof dish, and keep warm.
Preheat the grill to high.
Make a white sauce by melting the butter in a small saucepan over moderate heat. When the butter is melted, remove the pan
from the heat and beat in the flour, using a wooden spoon. When the mixture is smooth, add the milk, stirring
continuously, and then return the pan to the heat. Bring the sauce to the boil, still stirring, and cook for 1 to 2
minutes or until it thickens.
An egg yolk can be added to the sauce for a richer result. The yolk should be beaten in a small bowl, and 3 or 4
tablespoons of the hot sauce added to it and beaten in well. This mixture is then whisked into the white sauce.
Remove the sauce from the heat and add most of the grated cheese, the salt and pepper. Stir until the cheese is melted and taste the mixture. Add more salt and pepper if necessary. Pour the sauce over the cauliflower in the flame-proof dish, and sprinkle the remaining grated cheese on top. Brown the dish under the hot grill for 1 to 2 minutes and serve at once.