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. 

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