Cauliflower:
Cauliflower Cheese:
½ cauliflower
Cheese sauce made us as follows:
60g butter
60g flour
600ml milk
120g grated tasty cheese
30g grated parmesan cheese
Salt and pepper to taste
Method:
Wash the cauliflower and break up into large florets.
Steam over salted boiling water, until just cooked. Place in an ovenproof dish.
Make up the cheese sauce:
Melt the butter in a saucepan, add the flour and blend with the butter.
Cook gently for a minute. Remove from heat, and add the milk, a little at a time, stirring constantly, until all of it has been used.
Return to heat, bring to the boil, stirring, and continue to cook for 1 – 2 minutes.
Finally remove from the heat, and stir in the grated tasty cheese, grated parmesan cheese and seasoning to taste.
If you find it needs a little more cheese, just gradually add some more grated cheese and stir in well.
Pour over the cauliflower and place in a moderate oven until the sauce starts to bubble and turns a light golden colour.
Cauliflower in nearly burnt butter
½ cauliflower
90g butter
1 tablespoon grated parmesan, optional
Method:
Wash the cauliflower and break up into large florets.
Steam over salted boiling water, until just cooked.
Cool slightly.
Melt the butter and cook until it is a dark golden brown, but not burnt and toss the cauliflower in it until it is well coated.
Sprinkle the parmesan on top, if using.
