Name: Cauli cheese with crunchy sage crumbs
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 large cauliflower, broken into florets; 50g butter; 3 tbsp plain flour; 400ml semi-skimmed milk; 1 good tsp grainy mustard; 100g strong cheddar or gruyère; 10 leaves sage, roughly chopped; 3 slices white bread, cut into chunks; (or vegetarian alternative) 2 tbsp of grated parmesan; to serve green salad; to serve crusty bread

1 large cauliflower
broken into florets
50g butter
3 tbsp plain flour
400ml semi-skimmed milk
1 good tsp grainy mustard
100g strong cheddar or gruyère
10 leaves sage
roughly chopped
3 slices white bread
cut into chunks
(or vegetarian alternative) 2 tbsp of grated parmesan
to serve green salad
to serve crusty bread

Method

step 1
Simmer the cauliflower in boiling, salted water until just tender then leave to drain really well while you make the sauce.
step 2
Melt the butter in a pan, stir in the flour and cook for a couple of minutes, stirring all the time. Gradually add the milk, stirring until you have a smooth sauce. Simmer for a few minutes, then stir in the mustard and cheese.
step 3
Whizz the bread and sage together to make crumbs and stir in the parmesan.
step 4
Heat the oven to 190C/fan 170C/gas 5. Mix the cauliflower with the sauce and tip into individual dishes (or one large baking dish). Sprinkle over the crumbs and bake for 20-25 minutes until bubbling. Serve with salad and crusty bread.