This is our version of a traditional favourite cauliflower recipe. We have always known this as Cauliflower Cheese but you can call it Cauliflower Au Gratin if you want to be different.
She never used fancy French names for her recipes but my mother used to make this but without the chives and the mustard. I like it better this way. She also never worried about animal rennet in the cheese but at least we can now by good cheese made with vegetarian rennet. Check out what the Vegetarian Society has to say on the subject here.
You can use this recipe as a meal in itself or as a way of serving cauliflower with a larger meal. It would go well with our Almond Loaf to make a good meal.
To make 2 servings:
1 small Cauliflower
100g Cheddar Cheese, grated
30ml White Flour
15ml Fresh Chives, chopped
5ml Dijon Mustard
Around 406 KCal per serving
Break the cauliflower into separate florets and cook in boiling water for 5 minutes.
In another pan warm the milk, flour and butter, stirring constantly to avoid lumps. Alternatively, mix the flour with some of the milk in a tightly lidded jar before putting it in the pan. A vigourous shake mixes the flour and milk well enough to avoid lumps as the flour cooks.
When this sauce has come to the boil and thickened add the chives and about 3/4 of the grated cheese.
Drain the cooked cauliflower and transfer into a shallow oven-proof dish. Pour the sauce over the cauliflower, sprinkle on the rest of the cheese and put under the grill to brown.
Serve piping hot as a light meal or an accompaniment.