Creamy Cauliflower in a Really Cheesy Sauce

One of my all time favourite vegetable dishes.

The secret lies in a good smooth sauce to top the lightly steamed cauliflower and topped with buttered crumbs or crispy bacon.

  1. Blend together in a saucepan the Neills sifted plain flour, pinch of salt and pepper, softened fat, milk and grated cheese.
  2. Mix well together until smooth before turning on the heat.
  3. Bring up to boiling point and simmer gently for 1 minute until the starch grains in the flour burst. Abstract the liquid and thicken the sauce.
  4. Place the lightly steamed cauliflower in an oven proof dish, top with sauce, sprinkle with lightly buttered crumbs or crispy bacon. Flash below a really hot grill until bubbling and golden. Serve.
  5. It's as quick as that to make a good smooth, cheesy sauce.

To Serve on top

  1. 4 dsp breadcrumbs lightly tossed in melted butter or fat and a pinch of mixed herbs OR
  2. 50g/2oz cooked shredded bacon
  • 50g/2oz Neills Sifted Golden Fleece Plain Flour
  • 1 cauliflower – cut into florets and lightly steamed for 7-8 minutes)
  • 570ml/1pt milk – slightly warm or bring to room temperature
  • 75g/3oz grated cheese
  • 25g/1oz softened fat
  • Pinch of salt and black pepper