light meals

Ingredients

	450 g cauliflower, (1 large), broken into florets
	600 ml skimmed milk
	50 g flour, plain
	25 g polyunsaturated margarine
	75 g cheddar cheese, extra mature
	2 level teaspoon wholegrain mustard
	1 pinch salt
	1 serving pepper, freshly ground
	1 tablespoon parmesan cheese, finely grated or shaved
	1 tablespoon fresh chives, chopped, to garnish (optional)

Instructions

• Cook the cauliflower in a covered saucepan with a small amount of boiling, lightly salted water until just tender - about 10 minutes.
  
  
• Meanwhile, make an all-in-one cheese sauce by putting the milk, flour and margarine into a saucepan. Bring up to the boil, stirring constantly with a wire whisk, until the sauce blends and thickens. Reduce the heat to low and cook gently, stirring all the time, for another 30 seconds or so.
  
  
• Add the cheese and mustard to the sauce and cook gently for about 30 seconds, stirring, until the cheese has melted. Season to taste.
  
  
• Preheat the grill. Drain the cauliflower thoroughly, place in a warmed ovenproof serving dish, then pour over the sauce. Sprinkle with the parmesan cheese, then grill until lightly browned. Serve at once, sprinkled with fresh chives.
  
  NB. Vegetarians should use vegetarian parmesan