Prep 5 mins
Cook 40 mins
This gives a nice creamy lift to the old cauliflower. An old favourite of mine.
- 1 medium cauliflower
- 50 g butter
- 50 g plain flour
- 2 3⁄4 cups milk
- 1 tablespoon Dijon mustard
- 2 cups tasty cheese, grated
- 1 cup parmesan cheese, grated
- 1⁄2 teaspoon salt
- white pepper
- freshly grated nutmeg
- Cut the cauliflower into separate florets. Bring a large saucepan of salted water to the boil and add cauliflower. Cook for 4 minutes or until just tender; drain.
- Pre-heat oven to 200oC.
- Butter a gratin dish large enough to fit the cauliflower in tightly. Melt butter in a medium saucepan, stir in flour and cook over gentle heat, stirring with a wooden spoon continuously. Gradually add milk, bring to the boil. Add mustard and tasty cheese and half of the parmesan. Stir until melted, season with salt, pepper and a little nutmeg.
- To assemble place cauliflower in gratin dish and pour sauce to cover, sprinkle with remaining parmesan and dot lightly with butter. Bake on top shelf in preheated oven for 15 minutes or until light crust forms.
Definitely delicious! Used Swiss cheese and increased the Dijon; yummmy. Made for ZWT3.
This is old fashioned comfort food at its best. We loved it. Thanks Terese.
Very good, I left out the parmesan cheese and used 2 1/2 cups Colby-Jack cheese and ground nutmeg. Impossible to obtain fresh netmeg to grate. I will make again.