Sent in by Anne Kinsman
1 large cauliflower cut into florets
25g plain flour
125g cheddar cheese grated
1 tablespoon Dijon mustard
1 tablespoon fresh breadcrumbs
Salt and pepper
1. Steam the cauliflower over a pan to 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 saucepan, stir in the flour and cook for 1 minute. Slowly stir in the milk, then two thirds of the cheddar 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 breadcrumbs over the top, Cook under a medium grill until top is golden brown.
Serve with a green salad and a crusty loaf.