Ingredients:
For the Cauliflower:
500g cauliflower, cut into small pieces
2 tbsp fresh breadcrumbs
30g freshly-grated Cheddar cheese
For the Cheese Sauce:
3 tbsp butter
3 tbsp plain flour
320ml warm milk
1 tsp Dijon mustard
60g grated Cheddar cheese
50g freshly-grated Parmesan cheese
salt and freshly-ground white pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil. Add the cauliflower pieces and cook for 10 minutes, or until just tender. Drain thoroughly then transfer to a lightly-greased 1.5l heat-proof serving dish and set aside to keep warm.
In the meantime, melt the butter in a saucepan over low heat. Scatter over the flour and stir to form a smooth roux then cook, stirring constantly, for 1 minute. Take off the heat and gradually beat in the milk and mustard until smooth.
Place the pan back on the heat and bring the sauce to a boil, stirring frequently. Reduce to a simmer and cook for 2 minutes then take off the heat. Stir in the Cheddar and Parmesan cheeses and cook until the cheeses have melted.
Season to taste with salt and freshly-ground white pepper then pour over the cauliflower. Mix together the breadcrumbs and Cheddar cheese in a bowl then sprinkle this mixture over the cheese sauce. Place under a grill and cook on medium heat for about 6 minutes, or until the top is brown and bubbling. Serve immediately.
Find more Christmas recipes here and more classic Thanksgiving recipes here.
