Ingredients
Cauliflower
300g (4oz) Cheddar Cheese
Cauliflower
Milk—1 Pint
300g (4oz) Cheddar Cheese
Cauliflower
300g (4oz) Cheddar Cheese
300g (4oz) Cheddar Cheese
300g (4oz) Cheddar Cheese
1/2 Cup of Breadcrumbs
6 Tablespoons Plain Flour
300g (4oz) Cheddar Cheese
6 Tablespoons Plain Flour
6 Tablespoons Plain Flour
6 Tablespoons Plain Flour
100 (4oz) Butter
6 Tablespoons Plain Flour
6 Tablespoons Plain Flour
1 Tablespoon Mustard
Salt and Black Pepper
Salt and Black Pepper
Salt and Black Pepper
Salt and Black Pepper
Salt and Black Pepper
Chopped Parsley
Salt and Black Pepper
2 Tablespoons of Grated Nutmeg
2 Tablespoons of Grated Nutmeg
2 Tablespoons of Grated Nutmeg
2 Tablespoons of Grated Nutmeg
Cooking Instructions
- Trim the cauliflower and boil in salted water for 10-15 minutes or just until tender
- Drain and place in a flameproof dish
- Add the milk, flour, and butter to a saucepan
- Heat stirring occasionally until the sauce thickens, boils, and is smooth
- Allow to simmer for a further two minutes
- Add three-quarters of the grated cheese, mustard, a pinch of nutmeg, and seasoning
- Cook for a while
- Pour the sauce over the cauliflower.
- Mix the remaining cheese, parsley, and breadcrumbs together, and sprinkle over the top.
- Place under a hot grill until golden brown.
- Serve immediately.