Ingredients

1 cauliflower , cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste

.

Pour the cheese sauce over the flourets , making sure there were no gaps .  Arrange the cooked cauliflour in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflour .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

• Uncategorized