Cauliflower and Cheese Sauce

Melt the butter in a saucepan, add the flour, and cook for several minutes until the mixture foams up. The consistency should be thick and you may need to add additional butter or flour to achieve this. Stir often and watch carefully as it is easy to scorch this roux. Add the milk, a bit at a time, stirring well to remove lumps. If too thick, add more milk to achieve the right consistency. The mixture should be pourable, but not too thin. Rather like a thick gravy.

While the roux is cooking, steam the cauliflower until just barely cooked. You can also achieve this by placing it into a microwaved dish with several tbsp of water and cooking about 5 mins or so. Drain and place in a greased ovenproof dish that is wider than deep.

When roux is ready, add the cubed or grated cheese and cook and stir at a low temperature until the cheese is melted. Pour over the cooked and drained cauliflower.

Stir the melted butter into the bread crumbs and sprinkle over the cauliflower.