Prep:

1. Prep the cauli:

Trim the green leaves off the cauliflower

Place the whole cauliflower in a pan

Add about 150 ml cold water and put a lid on the pan!

This keeps the smell in – that’s why I usually make cauli-gratin earlier in the day and re-heat it!

Bring to the boil and simmer for 10 – 12 minutes.  OR put in covered bowl and cook in microwave on high for 6 – 8 minutes

Test the cauliflower by stabbing with a sharp knife

If the knife goes through easily it is ready.  Turn off heat, drain the cauli and put in serving dish

2.  Prep the sauce:

In a non-stick pan melt the margarine

Remove from the heat

Stir in the flour and when it is mixed in add some, about a tablespoon of the milk

Put the pan back on the hob and gradually add remaining milk

Stir constantly to keep the mixture smooth and lump free

Boil the sauce then turn off the heat and mix in the mustard and seasoning

3.  Prep the cheese:

Grate the cheese on a medium to large grater onto a plate

(ready-grated is quicker  and easier but it contains additives)

4.  Prep to go:

Put the cauliflower in a deep oven-proof dish – mop up any water with kitchen roll

Pour over the rich smooth sauce

Cover the whole top with grated cheese

This can wait in the fridge until needed and then be re-heated ( or you can freeze this!)

Place in the oven on 190ºC or Gas 5 until the cheese is golden and crisp.  Alternately use combi-microwave with grill.