This is a great comforting winter warmer. I makes a fantastic side dish, but I just like to eat it as it is, with some crusty bread to mop up the sauce.
Key to this is to make sure the white sauce is quite thick. It needs to have a thicker consistency than the type of white sauce traditionally made for a lasagne. This is because the cauliflower already contains quite a lot of water and therefore, you will need to make sure the cauliflower is properly drained before you add the sauce.
1 cauliflower (cut into florets)
150g curly kale (shredded)
1.5 tbsp plain flour
¾ of a pint of milk
1tsp English mustard
150g extra mature cheddar
Salt and pepper
Turn the oven on to 180 degrees.
Steam the cauliflower and kale (together) for about eight to ten minutes. Set aside to drain so any excess water evaporates. While you are doing this, melt the butter in a high sided pan. Once is has melted, add the flour and stir. Add a drop of milk and stir. Keep adding milk slowly and keep stirring continuously until you get a lump-free rue. This should take about ten minutes. Add the mustard and season with salt and pepper.
Grate the cheddar and add most of it to the white sauce – keep it on the heat until the cheese has melted. Put the kale and cauliflower into a oven proof dish and pour the sauce over it. Sprinkle the rest of the cheese on top and bake in an oven for about 30 minutes until it is golden brown on top.