CAULIFLOWER MAC & CHEESE
2 heads of cauliflower, broken into florets
1 cup water 4 tablespoons butter 2 spring onions, thinly sliced
¼ cup flour ½ teaspoon mustard powder
2 cups milk 2 cups grated cheddar cheese (or use gouda
for a milder taste) salt and black pepper to taste
Preheat the oven to 180°C. Place the cauliflower and water in a large pot, cover with lid and bring to the boil. Reduce the heat and let the cauliflower cook for about ten minutes. In the meantime make a cheese sauce. Melt the butter in a medium-sized saucepan. Add the spring onions and fry gently for a few minutes. Stir in the flour until it forms a smooth paste and then add the milk a little at a time, stirring all the time (use a balloon whisk to avoid lumps forming). Stir until the sauce thickens, about eight minutes. Remove from heat and stir in half the cheese. Drain the cauliflower well and add to the cheese sauce. Transfer to an ovenproof dish (or use ramekins for individual servings) and sprinkle the rest of the cheese over. Bake for 20 to 30 minutes, or until the cheese is melted.
GRAIN FREE, SUGAR FREE, LCHF SUITABLE