Ingredients: Serves two.
1 medium head cauliflower, broken into large florets
40g/1½oz plain flour
400ml/14fl oz milk
1 tsp English mustard
100g/3½oz mature Cheddar cheese, grated
salt and freshly ground black pepper
1. Preheat oven to 190C/375F/Gas 5.
2. Wash cauliflower thoroughly and place in a large saucepan of salted water. Bring to boil, cook for 3-5 minutes, until cauliflower is almost tender, but still firm. Drain in colander.
3. For the sauce, melt the butter in a medium, heavy-based pan and stir in flour. Cook over a gentle heat for a minute. Remove pan from the heat and gradually add milk, a little at a time, stirring well. Return pan to medium heat, bring mixture to boil, stirring constantly. Simmer for two minutes, remove from the heat.
4. Stir in mustard and two thirds of cheese, set aside. Arrange cauliflower in ovenproof dish. Pour over the sauce, ensuring cauliflower is covered. Scatter over remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.