Crunchy cauliflower cheese

Wendy Barrie: Food writer

Ingredients: serves 4

1 cauliflower (broccoli can be used in the same way, or a mix)
75 g mature cheddar cheese (grated)
4 tbsp breadcrumbs
1 generous twist freshly ground pepper
50 g butter
50 g plain flour
560 ml semi skimmed milk

Method:

To cook cauliflower, place florets in a pan of boiling lightly salted water for 4 to 6 minutes. The cauliflower should be tender but not overcooked. Drain and keep warm.
Meanwhile to make sauce, melt butter in pan and add flour. Stir with a wooden spoon and it will form a paste.
Gradually add the milk - this is easier using a balloon whisk but a wooden spoon will do - and keep stirring to ensure it is smooth.
Bring to the boil to thicken then remove from heat.
Place cauliflower/ broccoli in a heatproof dish and pour over sauce.
Pre heat grill.
Mix together the cheese and crumbs and spoon over the sauce.
Grill for a few minutes until the crumbs are toasted and the cheese bubbling.

To serve:

Delicious with a salad. Serves 4 for a light meal. Add a few baked potato wedges to make it more filling.

Recipe tips:

You can use a mix of leftover cheeses for an equally tasty result - Edam, Gruyere or Gouda, but not Brie or similar soft cream cheeses. Stilton or Danish Blue are delicious but a much stronger flavour and less likely to appeal to youngsters.