Cauliflower cheese

Method

1. Bring a large pan of lightly salted water to the boil. Cut the cauliflower into even-sized florets and plunge in the boiling water. Cook until just tender before draining in a colander and reserving about 125ml of cooking liquid.

2. Melt the butter in a medium saucepan set over a low heat. Stir in the flour and cook, stirring all the time, for about 2 minutes. The flour should take on a slightly toasted aroma. Preheat the oven to 180C/ gas 4.

3. Pour in the cream and bring the sauce to the boil, whisking out any lumps as it heats. Add the milk, whisk once more to combine, and remove from the heat.

4. Add the Tabasco sauce, mustard and seasoning, followed by the cheese. If sauce is too thick add 2 tbsp of the cooking liquid from the cauliflower.

5. Arrange the cooked florets in a dish, heaping them up into a dome. Gently pour the sauce over, sprinkle with Parmesan cheese and breadcrumbs.

6. Bake for about 15 minutes, until the cauliflower has heated through and the cheese topping has melted and browned. This dish tastes great in its own or can be served with Brian Turner's Roast Rib of Beef

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Ingredients

1 x 500g Cauliflower
40g Butter
40g Flour
250ml double cream
125ml Milk
175g Lancashire cheese
1 tsp Dijon mustard
1 dash of Tabasco sauce
salt and pepper
40g Parmesan, grated
1 tbsp fresh white breadcrumbs

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