Contents

Ingredients (Serves 4 as a main course, 6 as a vegetable)

1 medium - large cauliflower (choose your cauli according to the numbers you are cooking for - 2 people will probably only need a small - medium cauliflower.)  Around 4oz (125g) grated cheese (any cheese will do - a matter of personal choice or what you have lurking around in the fridge), 1 pt (500 ml) milk, 1-2oz (25-50g) flour, 1-2 oz (25-50g margarine).  Pinch of nutmeg, and salt or pepper to taste.  

Equipment

Steamer or large pan to boil cauliflower, saucepan for cheese sauce, serving dish.

Method

If using a steamer, start boiling the water, and prepare the cauliflower by cutting off the outer leaves, stalk etc.   Set to one side, and start preparing the sauce.  Place the margarine in the pan over a low heat and melt gently, then stir in the flour gradually to form a smooth paste.  Add the milk gradually until you have a good firm sauce.  Turn the heat down to the lowest possible point, and place the cauliflower in the steamer to cook gently (or a large saucepan of boiling water if you have no steamer.)  The aim is to keep the shape of the cauliflower, while making it delicious and easy to eat without leaving it raw.  Prod the cauliflower regularly over the next few minutes to ensure it does not overcook.  As it cooks turn up the heat under the sauce and add the cheese (ideally about 1-2 minutes before serving.)  Drain the cauliflower and place in the centre of the serving dish (pre-warmed in a plate rack or in the oven.)  Pour over the cheese sauce and sprinkle with nutmeg, salt and pepper as desired. 

Comment

Like any really useful recipe you can dress this up or down as you like.  Serve in a really attractive dish - possibly garnished with tomatoes or anchovies - and you have a dish worthy of any dinner party table.  Serve with fish fingers or any other child-friendly dish and you will keep the hungry hordes at bay!

Page Created: 12th January  2001