We had this with some pork and leek sausages and some roasted sweet potato and carrots. It went down pretty well. Even Little Lady Swabey had a couple of bits of cauliflower, which is virtually unprecedented, and she loved the sauce. Baby Swabey devoured it (are you noticing a pattern here?) and Papa Swabey was very enthusiastic. But then, being served up sausages for dinner always puts him in a good mood.
I never usually measure out my ingredients when making a roux, so the amounts given are just a bit of a guide. The most important thing is to continually mix. I use a whisk so no lumps survive.
(This is inevitably the moment when Little Lady Swabey needs to go for a poo or Baby Swabey starts trying to climb into the dishwasher. If life gets in the way, just turn the hob off and resume once everyone’s sorted.)
Serves: 4 as part of a main meal
Prep: 15 minutes
Cook: 20 minutes
- 50g butter
- 3 tbsp flour (heaped)
- 1 pint milk
- 100g cheddar cheese
- 1 tsp English mustard powder
- pinch white pepper
- 1 cauliflower
- breadcrumbs to sprinkle on top (about 2 slices worth)
- Cut cauliflower into florets and put in pan with boiling water. Bring up to the boil then turn down to a simmer for 5-10 minutes.
- While the cauliflower is simmering, put the butter and flour in a pan over a high heat, stirring with a whisk until the butter has melted and the mixture comes together. Add a bit of the milk at a time, stirring continuously, until the sauce reaches the desired consistency. Add the cheese, mustard powder and white pepper and stir until the cheese has melted.
- Drain the cauliflower and place in an oven-proof dish. Cover with the cheese sauce and sprinkle over the breadcrumbs.
- Put in the oven for 20 minutes, or until the cheese sauce is bubbling and the breadcrumbs are crispy.
- Enjoy with sausages or a roast.