Cauliflower Cheese for Beginners

The Swan Whisperer volunteered to make cauliflower cheese for supper, and then said he hadn't the faintest idea how to do it!  So I said I would write out the basic recipe, step by step, so he could have a go.  Here it is!

You will need:

1/2 cauliflower, outer leaves removed, cut into chunks.  

1 small tin sweetcorn, drained

Roughly 3-4 oz cheddar, grated

About 25 g butter

1 cup (250 ml) milk

2 heaped tsp plain flour 

A little salt

A little black pepper

1/2 tsp dry mustard powder

2 hard-boiled eggs, shells removed

1 large tomato, sliced except I don't think there is one (never mind!)/  

2 slices bread

A few sprigs of fresh parsley

Microwave steamer

Cheese grater (and plate to put grated cheese on)

Small saucepan

Oven-proof dish (small casserole dish is fine, or one of the pyrex ones)

Sharp knife

Cappuccino whisk (or ordinary egg whisk)

Wooden or plastic stirring spoon

Small food processor

Boil the eggs for 10 minutes from cold, unless you already have hard-boiled eggs in the fridge.  Cool them at once under cold running water.  Put the cauliflower into the microwave steamer and add 250 ml boiling water.  Microwave for 5-6 minutes.  Grate the cheese and leave it on a plate.  Open and drain the tin of sweetcorn. Peel the eggs.

Put the butter into a small non-stick saucepan and allow to melt.

Meanwhile, put the milk, flour, salt, pepper and mustard into a jug, and whisk with the cappucino whisk until it's mixed and frothy.  Pour this over the butter in the saucepan, and stir continuously until it boils.  When it is boiling and has thickened nicely, take it off the heat and put in about 2/3 of the grated cheese and the contents of the tin of sweetcorn.  Stir well.

Put the cauliflower, which should have finished steaming by now, into the ovenproof dish, and tuck a hard-boiled egg each side (I usually put these by the handles, so I can find them again).  Pour the sauce over the top, and flatten it off as best you can.

Now, if there is a tomato, slice it and place the slices on the top.  If not, don't bother.  Put the slices of bread, the parsley, and the grated cheese into the food processor and blitz until it is breadcrumbs.  Spread this on top of the cauliflower mixture.

If you make this earlier in the day, cover it and refrigerate it until about 45 minutes before it's wanted.  Preheat the oven to Mark 5, uncover the dish and put it in the oven for 30-45 minutes, until bubbling and crisp.  Serve with new potatoes.