Cauliflower bake

This cauliflower bake is great for cold dark evenings and is the perfect comfort food, as well as being an ideal dish to serve to vegetarian guests! You can even use leftover cooked cauliflower for this recipe; it can simply be reheated in the sauce.

Ingredients - this recipe serves two people

450g/1lb cauliflower
or 350g/12oz frozen cauliflower florets

Sauce

25g/1oz butter
25g/1oz plain flour
100g/4oz curd cheese
Salt and freshly ground black pepper
300ml/half a pint of milk
1 egg beaten

Garnish

Sprig fresh parsley
Two slices of toast cut into triangles

Method

If using fresh cauliflower break into florets and put into a large plastic jug with a little water.
Cover jug and cook on full (100 per cent) for eight minutes, stir and cook again on full (100 per cent) for a further six minutes.
Test if the cauliflower is now tender then leave, to stand covered whilst preparing the sauce.
(If using frozen cauliflower arrange the florets around the edge of a large shallow plate. Cover loosely with greaseproof paper and cook on full (100 per cent) for five minutes. Leave to stand covered whilst preparing the sauce.)
Put the butter in a large bowl and heat on full (100 per cent) for 30 seconds to melt.
Stir in the flour, then blend in the cheese and salt and pepper to taste.
Add the milk a little at a time, stirring constantly. Cook on full (100 per cent) for two minutes, whisk thoroughly until smooth and then cook on full (100 per cent) for one and a half minutes more.
Beat the egg and add gradually, stirring continuously, to yield a smooth glossy sauce.
Place the cauliflower in a large shallow dish, pour the sauce over and cook on full (100 per cent) for four minutes.
Arrange triangles of toast around the dish and put a sprig of fresh parsley on the top. Serve hot.