The smoothness of the cheese sauce contrasts well with the slight crispness of the cauliflower. Double Gloucester is a pale, mild cheese with a gentle, salty tang. Worcestershire sauce and chutney give a lively depth of flavour to this dish.
225 g (8 oz) cauliflower florets
25 g (1 oz) plain wholemeal flour
25 g (1 oz) butter
300 ml (1/2 pint) fresh milk
75 g (3 oz) Double Gloucester cheese, grated
10 ml (2 tsp) Worcestershire sauce
2 tomatoes, skinned and chopped
15 ml (1 tbsp) tomato chutney
1. Blanch the cauliflower in boiling salted water for 10 minutes or until tender. Drain well.
2. Put the flour, butter and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 2 - 3 minutes.
3. Remove the pan from the heat, add most of the cheese and stir until melted. Mix in the Worcestershire sauce.
4 Place the tomatoes and chutney in the base of a 750 ml (1 1/4 pint) flameproof dish. Cover with the cauliflower and cheese sauce.
5. Sprinkle with the remaining cheese and grill until bubbling and golden brown. Serve with brown bread.