Cauliflower cheese

Method

1. Melt the butter and cook the flour in it for two minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

2. Remove the outer leaves and wash both the cauliflower and the leaves well. Put not more than 1inch (2.5cm) water in a saucepan just large enough to take the cauliflower; add a little salt. Chop the leaves into small pieces and either leave the cauliflower whole or cut in quarters; place the cauliflower on top of the green leaves in the saucepan, cover and simmer until cooked, 15 minutes approx. Test by piercing the stalk with a knife: there should be just a little resistance. Remove the cauliflower and leaves to an ovenproof serving dish.

3. Meanwhile, make the mornay sauce. Make the béchamel sauce in the usual way and at the end add 4ozs (110g/1 cup) grated cheese and a little mustard. Season with salt and freshly ground pepper, taste and correct the seasoning if necessary. Spoon the sauce over the cauliflower and sprinkle with more grated cheese. The dish may be prepared ahead to this point.

4. Put into a hot oven, 230°C/gas mark 8, or under the grill to brown. If the Cauliflower Cheese is allowed to get completely cold, it will take 20-25 minutes to reheat in a moderate oven, 180C/350F/regulo 4.

5. Serve sprinkled with chopped parsley.

6. Note: If the cauliflower is left whole, cut a deep cross in the stalk.