This on its own will be fine for 2 people:
- 1 cauliflower (I used a romanesco cauliflower (reduced to clear), you could also use brocolli)
- 25g butter
- 1 heaped tbsp plain flour
- 250ml milk
- 100g grated cheddar (the stronger the cheap more flavour you’ll get)
- freshly ground black pepper
Wash the cauliflower and divide into florets. Boil sufficient water (to cover the cauliflower) in a large saucepan.Add the cauliflower florets to the boiling water and fast simmer for about 8 minutes.
Meanwhile, melt the butter in a small saucepan. When fully melted stir in the flour (using a wooden spoon) until you have a smooth paste (‘roux’). Put the saucepan back over a gentle heat until the roux starts to look a bit like grains of fine sand. Stir in the milk (you need to do this slowly otherwise you will have a lumpy cheese sauce (if it does go lumpy you sieve it or, the easier option: use a hand blender)). When the milk has been incorporated smoothly, put the saucepan back on a low heat and stir constantly until the sauce thickens (this will happen as it reaches boiling point). Add most of the grated cheddar and the black pepper and stir until fully blended.
Drain the cauliflower and put in an ovenproof dish. Pour the cheese sauce over the cauliflower and sprinkle with the remaining grated cheese. Place under a hot grill for about 2 minutes or until it is starting to brown.