Published Tuesday, 08 December, 2009 by Izzi
1. First, you need to steam your caulflower. If you have a steamer, then set it up and put it in for around 15/20 minutes or until you can slip a knife in easily but it is still firm. You don't want it to be too soft as you will be baking it later. If you don't have a steamer, then you can boil your cauliflower in a large pan of water with the lid on for around the same time.
2. While the cauliflower is cooking, put around 40 grams of butter in a small saucepan and heat gently. Once it starts to melt, add your flour. If you're using cornflour you will only need a couple of tablespoons as it is thicker, you may need more if you're using plain.
3. Stir constantly until the mixture starts to stick together.
4. Add a small amount of milk at a time, still stirring constantly until it forms a thick sauce. The amount of milk you will need varies so just keep adding it until you're satisfied. It should be around 425 ml.
5. When you are happy with the sauce, take it off the heat and stir in around three handfuls of grated cheese. It is important that you take the sauce off the heat for this stage as otherwise it tends to separate. Stir until there are no lumps.
6. If you are using bacon, grill or fry about four rashers until done then cut them up into small pieces with a sharp knife or kitchen scissors and stir them into the sauce.
7. Once the cauliflower is ready, take it out of the pan/steamer and place in an ovenproof dish (the same kind of thing you would use for shepherds pie or lasagne is ideal).
8. Pour the sauce over the cauliflower so that it completely covers it and bake for around 20-30 minutes depending on your oven at 180 degrees/gas mark 4.
This works as a meal on its own or served with baby roast potatoes.