Recipe by Mme M
From the Dairy Book of British Food. "The smoothness of the cheese sauce contrasts well with the slight crispness of the cauliflower. Double Gloucester is a pale, mild cheese with a gentle, salty tang. Worcestershilre sauce and chutney give a lively depth of flavor to this dish". If you can't get Gloucestershire cheese, try a mild to medium fairly crumbly cheddar.
- 8 ounces cauliflower florets
- 1 ounce whole meal flour
- 1 ounce butter
- 1⁄2 pint milk
- 3 ounces double Gloucester cheese, grated
- 2 teaspoons Worcestershire sauce
- 2 tomatoes, skinned and chopped
- 1 tablespoon tomato chutney
Directions See How It's Made
- Blanch the cauliflower in boiling, salted water for 10 minutes or until tender. Drain well.
- Put the flour, butter and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils, and is smooth. Simmer 2 - 3 minutes.
- Remove the pan from the heat, add most of the cheeseand stir until melted. Mix in the Worcestershire sauce.
- Place the tomatoes and chutney in the base of a 1 1/4 pint flameproof dish. Cover with the cauliflower and cheese sauce.
- Sprinkle with the remaining cheese and grill it in the oven until bubbling and golden brown.
- Serve with brown bread.