Sent in by Anne Kinsman
1 Large cauliflower divided into florets
25g (1oz) butter
25g (1oz) flour
300ml (1/2 pint) milk
125g (4oz) cheddar cheese
1 tbsp Dijon mustard
1 tbsp fresh breadcrumbs
Salt and pepper
4 grilled back bacon rashers cut into strips (optional)
1. Steam the cauliflower over a pan of lightly salted boiling water for about 12 minutes until tender. Drain and transfer to an oven proof dish.
2. Meanwhile melt the butter in a heavy based sauce pan, stir in the flour and cook for 2 minutes. Slowly stir in the milk, then two thirds of the cheddar cheese and heat. Stir constantly until the sauce has thickened. Season with mustard, salt and pepper.
3. Pour the sauce over the cauliflower, sprinkle with the remaining cheese and scatter the bread crumbs over the top. Cook under a medium grill until the top is golden brown.
4. If using bacon, garnish the cauliflower with the strips and serve.