Thank you to Anna’s Family Kitchen
INGREDIENTS
Two small cauliflowers broken into large florets
4 garlic cloves left whole but bashed
4 bay leaves
2 tbsp olive oil
seasoning
For the Cheese Sauce:-
2 tbsp butter
2 tbsp flour
400ml milk
100g grated cheddar
Toss together the florets, bay, garlic, some seasoning and the olive oil.
Lay on a baking tray and roast at 180 for 40 minutes.
Melt the butter in a pan then add the flour. Stir to form a paste.
Add the milk 50ml at a time continually whisking. The lumps will disappear – don’t panic!
Once all the milk has been used you should be left with a thick (lump free) white sauce.
Simmer for 10 minutes then take off the heat. Stir through most of the cheese leaving a couple of tablespoons to sprinkle on top.
Remove the garlic and bay and arrange your roasted cauliflower in an ovenproof dish. Pour over the white sauce and sprinkle the remaining cheddar.
Roast at 180 for 30-40 minutes or until the top is golden.
