Ingredients

  • 1 large cauliflower
  • 2 1/2 cups milk
  • 50g butter
  • 1 1/2 cup mix of mature cheddar cheese and red Leicester cheese or 1 1/2 cups mature cheddar
  • 1/4 cup + 1 tbs plain flour
  • 1/2 tsp black pepper powder
  • Salt to taste

Method

Steam a large cauliflower, seperated into florets for 8 minutes.

Transfer to a lined baking dish.

Heat a saucepan. Add 50g butter. Once it is completely melted, reduced the heat to medium.

Add 1/4 cup + 1 tbs plain flour and keep stirring for a minute. (Use a balloon whisk for easy stirring.)

Add 2 1/2 cups milk, little at a time and keep stirring.

Once the sauce starts thickening, add 2 tsp English mustard.

Keep stirring for 4-5 minutes and then add 1 1/2 cups mix of mature cheddar cheese and Leicester cheese. You can add mature cheddar cheese alone.

Once the cheese is melted, add salt if required.

Remove from heat and pour on top of the cauliflower.

Add the remaining cheese on top. Sprinkle black pepper powder.

Bake at 170°C for 20-25 minutes. If the top is getting too browned, place a foil sheet on top.

Serve hot.

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