Did you know. . .
Cauliflower originates from Asia Minor and cultivation started 600 years B.C. in Turkey. Cauliflower gained popularity in Europe in the 16th century.
1 large head cauliflower, cut into florets
Salt and freshly ground black pepper
20g/¾oz unsalted butter
20g/¾oz plain flour
Grated nutmeg to taste
250ml/9fl oz skimmed milk
40g/1½oz mature cheddar, finely grated
2 tsp Dijon or wholegrain mustard
15g/½oz parmesan, or similar hard cheese, finely grated
Preheat the oven to 200C / Gas 6. Place the cauliflower florets into an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.
Meanwhile, make the sauce by melting the butter in a saucepan, then adding the flour and cooking for 1-2 minutes, or until a light golden colour. Gradually add the milk until smooth, and then cook over a gentle heat for 3-4 minutes stirring constantly until thickened.
Add the grated nutmeg. Reduce the heat then add the mustard and cheddar cheese. Put the roasted cauliflower into the sauce and mix so that all the florets are coated.
Pour the cheese and cauliflower mixture back into the roasting dish, sprinkle over the parmesan and return to the oven for 10-15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Serve as a supper dish with a green salad.