1 litre milk
½ an onion
1 bay leaf
50g plain flour
Salt and pepper
1 medium cauliflower
4 slices white bread, in breadcrumbs
100g tasty Lancashire cheese, grated
75ml double cream
25g cheddar cheese, grated
1. Put the milk in a small pan and poke the clove into the onion. Add this, a pinch of salt and the bay leaf to the milk and heat gently to a simmer. Take off the heat and leave to infuse for 15 minutes, then remove the onion and bay leaf.
2. Melt 50g butter in a medium pan over a medium-low heat, and stir in the flour. Cook for a couple of minutes until it smells biscuity, then add the milk, one ladle at a time, stirring it in until you have a smooth sauce. Turn the heat right down and leave to simmer for 15–20 minutes until thick.
3. Meanwhile, bring a large pan of well-salted water to the boil. Cut the cauliflower into florets and boil them for 4 minutes, until just tender. Drain thoroughly and keep warm.
4. Melt most of the remaining butter in a frying pan over a medium-high heat and fry the cauliflower until slightly browned and caramelised. Season and spoon into a baking dish, then put the rest of the butter into the pan, add the breadcrumbs and fry until crunchy and golden. Season. Preheat the grill to medium-high.
5. Stir the Lancashire into the sauce until it melts, and then add the cream, a grating of nutmeg and season to taste. Pour over the cauliflower. Top with the grated cheddar, followed by the breadcrumbs, and grill until golden and bubbling.
From the Guardian