Cauliflower Bake

Growing up I didn't like cauliflower, now I find I do. Enjoy! Found on Great British Kitchen Cookbook http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=200&Itemid=28

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  large cauliflower
• 3⁄4 cup sweetcorn (175g/6 oz)
• 3  tablespoons butter (40g/1 1/2 oz)
• 1  medium onion, sliced
• 1⁄3 cup mushroom, halved (100g/3 1/2 oz)
• 2  eggs, hard boiled and shelled
• 2  tablespoons flour (25g/1 oz)
• 1 -1 1⁄4 cup milk (300ml/1/2 pint)
• 1⁄2 cup plain yogurt (150g/5 oz)
• 3  ounces double Gloucester cheese, grated (75g/3 oz)
• 3  tablespoons  breadcrumbs (25g/1 oz)

Directions

1. Cut the cauliflower into florets and cook in boiling water for 5 minutes. Add the sweetcorn, bring back to the boil and cook for 5 minutes. Drain and place in a 1 1/2 quart baking dish.
2. Melt half of the butter in a non-stick pan, add the onions and mushrooms and cook for 5 minutes.
3. Add to cauliflower mixture and gently stir.
4. Place the remaining butter, flour and milk in a saucepan, heat stirring continuously until the sauce thickens and is smooth. Cook for a minute.
5. Remove from the heat and stir in the yogurt and half the cheese then pour the sauce over the vegetables.
6. Mix the remaining cheese with the breadcrumbs. Sprinkle over the sauce and brown under the grill.
7. If you can't get Double Gloucester cheese, A sharp cheddar also works well.