Serves 4

Ingredients
1 cauliflower
4oz/100gm very strong vegetarian cheddar (or cheese of your choice) grated
1oz/25gm plain flour
1oz/25gm butter or margarine
¾ pint/15floz of milk
1 teaspoon of English or Dijon mustard
Black pepper

Method
Cut the cauliflower into florets and cook in the usual way, but do not overcook. They should be tender but still crisp.

Meanwhile, melt the butter or margarine in a saucepan, and remove from the heat. Stir in the flour to form a smooth roux and then add the milk gradually, stirring all the time so that all the flour dissolves. Add half the cheese and the mustard, bring to the boil to thicken.

Drain the cauliflower and transfer to a heat proof-serving dish. Pour over the sauce, sprinkle with black pepper and the remaining cheese. Pop under a hot grill or in a hot oven until bubbling and golden brown.

Can be prepared and frozen up to the cheese topping stage. Open freeze in the dish and then double wrap with cling film. Remove from the freezer to the fridge the night before use.

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