Ingredients
1 cauliflower, cut into large florets
25g butter
25g flour
400ml milk
1 tbsp Dijon mustard
150g cheese, grated
Salt and pepper
50g fresh breadcrumbs

Method

Preheat oven to 180°C. Steam or boil the cauliflower until tender. Make sure you drain any excess moisture.

Arrange the florets in individual gratin dishes, trying to keep the ‘flower’ side up where possible.

To make the cheese sauce, in a medium saucepan melt the butter and add some flour over medium heat. Stir constantly with a wooden spoon until it forms a dough. Continue to stir for another minute or so.

Add a little milk, some 100ml. This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan. Once this happens you can repeat the process until all the milk has been added.

Stir in the mustard, add the cheese and stir until it melts. Season to taste.

Pour the cheese sauce over the florets, making sure there are no gaps. Arrange the cooked cauliflower in an earthenware dish.

Mix the remaining cheese with the breadcrumbs and sprinkle over the cauliflower.

Bake uncovered for 10 to15 minutes or until golden brown on top.

Anton Dougall is an Expert on Maltese food.

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