Cauliflower can be a base for soup, a crudité, or can be fried, steamed, baked or roasted to perfection. My personal favourite is the warming and healthy cauliflower cheese a real winter winner. When making cauliflower cheese, be careful not to overcook the cauliflower. Try adding a little English mustard to the sauce to give it bite.
1 large cauliflower
½ pint mornay (cheese) sauce
1tbsp grated Cheddar
1½oz crumbled Stilton
Cold meat, baked vine tomatoes and redcurrant jelly
Cut the cauliflower into florets, reserving the leaves. Steam the florets and greenery for 7–8 minutes until they’re tender, then strain. Preheat the oven to 220˚C/gas mark 7 or set grill to medium/high. Reheat the mornay sauce and stir in the crumbled Stilton. Mix the cauliflower with half of the sauce, and arrange in an ovenproof dish. Spoon the rest of the sauce over the top and scatter the grated Cheddar over it. Bake it in the oven for about 20 minutes until the dish is bubbling, or brown it under the grill.