Cauliflower Cheese

I think it was Rick Stein who said that Cauliflower Cheese is one of the dishes that gave British food a bad name, and he is right, so often it is overcooked with a dreadful sauce. Cooked properly so that it is slightly al dente with some Green leaves and a splendid Cheddar Cheese sauce it is what can be brilliant about British Food.

Nursery food, filled with childhood memories it is delicious I had this as a Supper dish last night, the rest I will use with Sunday Lunch.

Start by buying a large Cauliflower as fresh as you can get with white florets and beautiful green leaves

Take out the core and cut into rough quarters, then break them down a little more but please use the leaves too. Simply bring a pot of salted water to the boil, place the cauliflower in and cook for exactly 8 minutes with the lid on and add to a dish.

I had made beforehand the Cheese Sauce, take half an Onion stud it with cloves and a Bay leaf and some peppercorns and about a pint of full fat Milk, bring it to the boil take it off the heat and let the flavours infuse for about twenty minutes. Pour into a jug through a sieve and discard Onion bay and peppercorn, grate a little nutmeg into it

In a saucepan add a large knob of butter gently melt it and add a tbsp of plain Flour and a Teaspoon of Mustard powder and cook it gently into a roux.

Add the milk a little at a time using a pointed spoon, then a whisk. Add some grated Cheddar Cheese about a good handful and stir it in.

Now pour over your Cauliflower top with a little extra grated Cheese and put under the hottest Grill for a few minutes until it is bubbling and browned on top. Truly Delicious