Ingredients

1 cauliflower cut into large florets

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 .    Arrange 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 flower , making sure there were no gaps .  Arrange the cooked cauliflower in a earthenware dish .  Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflower . Bake uncovered for 10 to 15 minutes or until golden brown on top. 

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