1 large Cauliflower
25 gm Butter
50 ml Water
22 gm Butter
22 gm Plain Flour
I heaped tsp of Grainy Mustard
300 ml Single Cream
100 ml Milk
80 gm grated Cheddar Cheese
Pinch of Sea Salt & White Pepper
Melt the butter in a medium saucepan.
Remove the pan from the heat, slowly blend in the flour and then return to the heat for a minute to cook, regularly stirring.
Add the milk and cream, whisking while you cook until the sauce thickens. Stir in the mustard, 60 gm cheese and season with salt and pepper.
Trim the cauliflower and make a cross in the base.
Butter the florets and place in the Remoska with a dessert spoon of water in the base of the pan.
Turn on the Remoska while you make the sauce and cook for about 15 minutes.
Pour the sauce over and cook for about another 35 minutes until the cauliflower is cooked (test with a knife) and the tops are browned.
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