Ingredients :
For the White Sauce
50g Plain Flour
50g Butter
1 or 2 teaspoons of Mustard Powder (or 1 teaspoon of Mustard)
Salt & Pepper
300ml (ish) of milk
Whatever cheese you have - I like a decent handful of grated cheddar and a wee sprinkle of Parmesan, but it works with Red Leicester or any other cheese you have available.
For the Cauliflower
1 Cauliflower
Olive oil for drizzling
Optional - Cumin or Garam Masala
Steps
Cauliflower
Heat the oven to 180 degrees.
Wash the Cauliflower, remove the leaves, and cut the florets into bite-sized pieces (cut them off at the root, then cut lengthways down the floret, as you half or quarter them). Try to cut the pieces to roughly the same size. They will shrink during the roasting.
Dry the florets, a bit, then spread them out in one layer on a roasting tin. Season generously with salt & pepper and a couple of good glugs of Olive Oil, then stir them round to make sure they are coated.
(Optional extra - sprinkle them with a teaspoon of either Cumin or Garam Masala - maybe leave that till the second time you make it unless you know you like it spicier)
Roast them for about 30 minutes, in the middle of the oven, shaking and turning them over every 10 minutes or so. The cauliflower will darken and look a little burned - that's fine, that's what we are after, but if they are all looking burned after 20 minutes cover them with silver foil.
White Sauce
Warm the butter in a pan, gently. Once it is all melted, stir in the flour, gradually, to make a roux. Add the flour a spoonful at a time, on a low heat, and let it cook a little. Add the mustard, and a generous amount of salt and pepper.
Keep stirring.
Add the milk, in small amounts, stirring all the time. The aim is to avoid lumps - you can turn the heat up a little as you add more milk, but keep stirring. If it gets lumpy, use a whisk to break it up.
Be patient with it - gentle stirring and gentle heat will get you there.
You might not need all the milk - or you might need more - it depends on how runny you like your sauce.
Add the cheese at the end - you might want to reserve some to sprinkle on the top - and stir again.
Putting it all together
Carefully take the cauliflower out the oven and put the delicious roasted florets into an oven-proof dish. Pour over the sauce. (If the sauce is too thick, add some more milk and stir!).
Sprinkle any extra cheese over the top and return to the oven for 5 minutes
