For the full step-by-step method, watch this video.
This is a great solution for either a nice tasty and nourishing supper or actually for a light lunch. For this video I actually used coconut milk (normal carton, not uht) to replace milk, which is good for people who are lactose intollerent. It tastes the same and worth a try. Its easy to remember, I use the 60:60:60 rule!
Ingredients:
1 medium Cauliflower, break into florets.
60 g Butter.
60 g Plain Flour.
60 g Grated Cheese. ( I used Cheddar)
Extra cheese for later.
Large pinch of Sea Salt.
Ground Black Pepper.
1 tsp. of Djon French Mustard with touch of Honey.
1 oven proof baking dish.
1 Saucepan - no lid needed.
(Oven: 200 deg C pre-heated for 30 minutes.)
Method:
Break the cauliflower up into its florets, and test how many you need by putting them in your selected baking dish. Then place them in a steamer for 10 minutes to pre-soften them. Remove and allow to cool.
Place the saucepan on a medium heat and add the butter and allow it to melt.
Add the flower and stir into the butter to form a paste, try and cook for 5 minutes.
Add the milk and bring up the heat, add the salt and pepper.
Stir, and keep stiring, it may be easier to use a whisk. keep stiring and the mixture will gradually thicken, be patient.
Stir in the Cheddar cheese and mix well, take off the heat this is now ready.
Placed the cooled florets in your baking dish and cover with the white sauce mixture, spread it eavenly.
Place in the pre-heated oven at 200 deg. C for 30 minutes, but check from time to time. It should be golden brown on top. Then you know it is ready.
Remove from the oven with oven gloves and it will be hot. It is now ready for serving. Enjoy.