Cauliflower Cheese

By Birgitta

Ingredients

• 1 large cauliflower, trimmed and broken into florets
• 250 ml whole milk
• 200 g grated Gruyère cheese
• 250 g chestnut mushrooms, sliced fine
• 2 tbsp olive oil and 50g butter
• 2 tbps plain flour
• tsp English mustard powder
• A sprinkling of nutmeg
• 50 g ciabatta breadcrumbs
• 50 g finely grated Parmesan cheese

Details

Servings 4
Adapted from timesonline.co.uk

Preparation

Step 1

In a big saucepan boil the cauliflower florets for about 10 minutes until just soft, drain and set aside. While this is happening, sauté the mushrooms in the olive oil until just taking on a bit of colour, set them aside. Melt the butter in a saucepan and beat in the flour, then add the milk, stirring all the time, to make a thick white sauce. Stir in the mustard powder, add the cheese, stirring all the time. Check the seasoning. Fold in the mushrooms. In an oven dish, place the cauliflower florets, pour on top the cheesy mushroom sauce. Grate over some nutmeg. Mix the ciabatta crumbs with the Parmesan cheese and cover the cauliflower. Place in a hot oven for about 15 minutes until the sauce is bubbling and the crumbs are golden.