Ingredients
Serves 4
1 large cauliflower, washed and divided into flowerets
Salt
Butter for frying
1 medium-sized onion, peeled and finely chopped
175 g (6 oz) button mushrooms, cleaned and sliced
Freshly ground black pepper
For the cheese sauce:
25 g (1 oz) butter
2 x 15 ml. spoons flour
350 ml (12 fl oz) hot milk
150 g (5 oz) Cheddar cheese, grated
Pinch of cayenne pepper
Method
1. Cook the cauliflower in boiling salted water for 10 to 15 minutes or until just tender/-Meanwhile, melt a knob of butter in a small frying pan. Add the onion and fry until golden.
2. Add the sliced mushrooms and continue to fry for a further 2 to 3 minutes, stirring constantly. Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
3. To prepare the cheese sauce, melt the butter in a pan. Stir in the flour and cook for 1 to 2 minutes, stirring constantly.
4. Remove the pan from heat and gradually add the hot milk, stirring vigorously. When all the milk is incorporated, return the pan to the heat and bring slowly to the boil, stirring constantly.
5. Lower the heat, add 100 g (4 oz) (4 oz) of the cheese, the cayenne pepper, and salt and pepper to taste. Simmer for a further 2 minutes. Stir in the onion and mushrooms.
6. When the cauliflower is tender, drain well and put in a shallow flameproof dish. Pour over the cheese sauce mixture and sprinkle with the remaining 50 g (2 oz) cheese.
7. Put under a preheated hot grill for 5 minutes or until browned and bubbling. Serve immediately.
