method

To prep the cauli', cut the florets in half or quarter to make sure they cook evenly. The stalks of the florets and leaves are quite fiberous and therefore, don't cook quite as easily as the florets themselves. You can also run a sharp knife down the middle of the stalks on the leaves if you wish. Once the cauli' is done, we can move onto the cheese sauce before finally building the final dish.

prep the cauli

1. Cut the cauli' florets into even size pieces
2. Place into a large pan of salted (1 Tblsp) water
3. Bring to the boil & simmer rapidly for 5 mins
4. Add the cauliflower leaves for a minute or so
5. Drain & immerse in ice-cold water
6. Drain well when stone-cold

make the cheese sauce

7. Melt the butter in a pan on low to med heat
8. Add stock cube, flour, mustard & onion powder
9. Stir to form a roux
10. Add a little milk slowly while whisking
11. Add more milk gradually while whisking
12. Whisk continuously as it thickens*

*you should end up with a thick smooth sauce that clings nicely to the back a spoon

13. Turn off the heat and add 2/3rds of the cheese
14. Mix the rest of the cheese with the breadcrumbs

prep the roasting dish

1. Tip the beans into the baking dish
2. Place the frankfurters on top

3. Arrange the cauli' on the frankfurters

4. Pour the cheese sauce over the top

5. Place the cauli leaves on top
6. Sprinkle the breadcrumbs & cheese on top

7. Top with the cherry tomato halves

8. Give the tomatoes a twist of salt & pepper
9. Roast in the oven at 180c for about 45 mins

Cooking time & temp: Roast in the oven @ 180c for about 45 minutes, or until the top is nicely toasted and the center hot. A sharp knife should easily go through the cauliflower stem with ease. The reason the timing can not be exact is every cauliflower is different, some have a more open florets and no two are exact in size / weight

a dash of Worcestershire sauce gives it a bit of a kick if you like :¬P