Cauliflower Cheese

Now the colder evenings seem to be coming to an end, I'm suddenly realising this is my last chance to serve up some warm and hearty meals before temperatures soar. The summers here are hot and, of necessity, meals are light and easy affairs. Putting the oven on is something I avoid as much as possible and hovering over sauces that need constant attention is definitely not a desirable task either.

This is my take on that old favourite, cauliflower cheese, lifted out of the ordinary by the addition of mustard and wine. We like it with lots of sauce and, in fact, I make it using a medium cauliflower for just the two of us but with the full amount of sauce. We find baked potato wedges served on the side are just the thing to scoop up all that creamy lusciousness. So, before it gets too warm for such wonderfully satisfying food, this is what we had for dinner last night and very yummy it was too!

Cauliflower Cheese
Serves 4

• 1 large cauliflower, or 2 medium ones, about 1.4kg
• 50gm butter
• 50gm flour
• 1 tbsp Dijon mustard
• 150ml white wine
• 150ml milk
• 200gm grated Cheddar cheese
• 2 tbsp chopped parsley
• 3 tbsp finely grated Parmesan

Pre-heat oven the oven to 425F/220C/gas mark 7.

Divide the cauliflower into large, bite-size florets, discarding stalk and core. Cook in boiling, salted water for three to four minutes until just tender. Drain, reserving 150ml of the water. Tip the cauliflower into an ovenproof dish.

Melt the butter in a medium-sized pan and mix in the flour until smooth. Add the mustard, then the reserved cooking water, wine and milk. Stir constantly while bringing the sauce to the boil, reduce the heat, season with salt and pepper and simmer for a few minutes to cook the flour. Mix in the Cheddar, then the parsley.

Pour the sauce over the cauliflower. Scatter the Parmesan over the top and cook in the oven for about 15 minutes until nicely browned.

Cook's note: I sometimes cook a finely sliced or chopped onion in the butter until soft and golden before proceeding with the sauce ... makes it even tastier.