450 g, (1 large), broken into florets
Plain White Flour
50 g, plain
Low Fat Spread
75 g, extra mature
Vegetarian Parmesan Style Hard Cheese
1 tablespoons, grated
2 teaspoons, level
1 tablespoons, chopped, to garnish (optional)
- Cook the cauliflower in a covered saucepan with a small amount of boiling, lightly salted water until just tender - about 10 minutes.
- Meanwhile, make an all-in-one cheese sauce by putting the milk, flour and margarine into a saucepan. Bring up to the boil, stirring constantly with a wire whisk, until the sauce blends and thickens. Reduce the heat to low and cook gently, stirring all the time, for another 30 seconds or so.
- Add the cheddar and mustard to the sauce and cook gently for about 30 seconds, stirring, until the cheese has melted. Season to taste.
- Preheat the grill. Drain the cauliflower thoroughly, place in a warmed ovenproof serving dish, then pour over the sauce. Sprinkle with Italian-style hard cheese, then grill until lightly browned. Serve at once, sprinkled with fresh chives.