Cauliflower gratin

Cooking time: 40 minutes, Preparation time: 10 minutes, Serves 4

Ingredients
1 large cauliflower, (1.3kg), outer leaves removed, broken up into bite size florets
50 g butter
¼ cup plain flour, (40g)
2 cups milk, (500ml)
2 cups tasty cheddar cheese, grated (220g)

Method:
1. Preheat the oven to 200ºC conventional/180ºC fan forced. Cook the cauliflower in a large saucepan of boiling water for 3–4 minutes, or until just tender. Transfer the cauliflower to a bowl of iced water and cool completely. Drain cauliflower well and allow to dry completely.
2. Melt the butter in a medium saucepan. Whisk in the flour and cook over low- medium heat, stirring constantly for 3–5 minutes. Do not allow mixture to brown.
3. Slowly whisk in the milk until smooth and bring to a low simmer, then stir over low heat for 8–10 minutes until sauce thickens and is smooth. Mix in 1 cup of the cheese until melted and smooth. Season with salt and pepper.
4. Place the cauliflower in an even layer in a large ovenproof dish and drizzle the sauce evenly over the cauliflower. Sprinkle over the remaining cheese and bake for 15–20 minutes until pale golden on top. Remove from oven and let stand for 5 minutes at room temperature.

Serving Suggestion: Serve as an accompaniment to the beef rib roast with wholegrain mustard.