Cauliflower au gratin

My son does not like cauliflower so he says. After trying this he had second and third helpings think I have converted him.

1 x Large Cauliflower

Break the cauliflower into large sized florets, place in a pan and cover with cold water bring to the boil turn down the heat cover and simmer for around 10 minutes until just tender, strain cauliflower and put into cold water to cool down. When cool remove florets from water and drain well and set to on side.

Cheese sauce recipe

900ml x Full Cream milk

2 x Small onions peeled and quartered

2 x small Bay leaf

1 x Teaspoon black pepper corn

50g x Butter

50g x Plain flour

150g x Grated Cheddar cheese

100g x Parmesan cheese

Pinch of ground nutmeg

Salt and pepper to taste

2 x Tablespoons dry white breadcrumbs

Put the milk, onion, bay leaf and peppercorns in a pan bring just to boiling point take of the heat before the milk starts to rise, cover and leave milk to infuse for 30 minutes. Strain through a sieve into a jug set to one side (discard onion, bay leaf & peppercorns)

To make the cheese sauce

Melt the butter add the flour and stir well cook for 1 minute, take off the heat and gradually whisk in the infused milk, season with salt, pepper and nutmeg. Place back on the heat and bring the sauce to a boil whisking all the time, reduce the heat and simmer gently for 5 minutes stirring occasionally until a smooth  thick sauce. Mix the cheddar cheese and Parmesan together reserve 4 tablespoons for the topping and put the rest into the sauce stirring until the cheese has melted. Remove from heat. Spread the bottom of an oven proof dish with a thin layer of the sauce. Add the cauliflower in an even layer, Cover the cauliflower with remaining sauce. Mix the breadcrumbs with the reserved cheese and sprinkle over the top of the cauliflower. Bake in a pre-heated oven 200c/Gas Mark 6 for 25-30 minutes.