Making a white sauce for the cauliflower cheese is a great skill to master and could save you pounds not having to buy jars for lasagne, etc. I used to worry about it going lumpy but if you just keep stirring it’s really easy to do.
There should be enough of this cauliflower cheese left over for a lunch if you want to save some, but it is really tasty so I doubt you will.
Toast and jam
Egg salad sandwich
Handful of grated cheese
1/2 pint of milk
Preheat the oven to 180°C.
Put a pan on a medium heat with the butter to melt.
When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Make sure you keep stirring so it doesn’t burn on the bottom.
When the sauce has started to thicken add most of the Cheddar and season to taste.
Arrange the florets of cauliflower in a baking dish and pour over the cheese sauce and then scatter over the remaining Cheese
Bake for 30-35 minutes, or until golden and cooked through.