1 medium sized firm cauliflower
2 tbsp butter or margarine
4 tbsp flour
200 ml milk
125 g grated Cheddar cheese
a pinch of dry mustard
a pinch of Cayenne pepper
salt and pepper
2 tbsp (20 g) fine dry white breadcrumbs
1. prepare the cauliflower. Put the head in a saucepan containing enough boiling salted water to half cover it.
2. Cover the pan, and cook gently for 20 - 30 minutes until tender. Drain well, reserving 175 ml of the cooking water.
3. Break the head carefully into sections, and place in a warmed ovenproof dish. Keep warm under greased greaseproof paper.
4. Melt the fat in a medium sized pan, stir in the flour, and cook for 2-3 minutes, stirring all the time, without letting the flour colour.
5. Mix together the milk and reserved cooking water, and gradually add to the pan, stirring all the time to prevent lumps forming. Bring the sauce to the boil, lower the heat, and simmer until thickened.
6. Remove from the heat, and stir in 100 g of the cheese, with the mustard and Cayenne pepper. Season to taste.
7. Stir until the cheese is fully melted, then pour the sauce over the cauliflower.
8. Mix the remaining cheese with the breadcrumbs, and sprinkle them on top.
9. Place in a hot oven, 220°C, Gas 7, for 7-10 minutes, to brown the top.
Serve at once.
