Ingredients

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300tub creme fraiche

1 teaspoon Dijon mustard

1 large egg yolk

100gr Gruyere, grated

3 spring onions

25gr parmesan grated

Pinch cayenne pepper

Method

Preheat the oven to 220°C. / gas 6 , cut the cauliflower into reaseable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cornflower is not too crowded or until tender and lightly brown.

Meanwhile mix the creme fraiche , mustard and egg yolk together with a good amount of freshly ground black pepper then stir in the grated greyere .

When the cauliflower is ready spoon it into a baking dish that will hold it more snugly ; spoon the creepy cheese sauce over the top  then scatter with a spring , onions, parmesan and a pinch of cheyere , return to the oven and bake for 12-15 minutes or until golden brown and bubbling.

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