Cauliflower Cheese

Total time: 30 minutes
   As this is such a popular dish in England, I decided to use a proper Cheddar for it,  Your favorite cheese will work, but maybe not for the bright gold color.  The flour in the béchamel helps the cheese to melt into a velvety sauce without getting stringy.

 Ingredients:

• 1/3 head cauliflower
• 2 tsp butter
• 2 tsp flour
• 1/4 tsp dry mustard
• 1/2 cup (4oz, 120ml) milk
• 3 tbs (0.75oz, 25gr) shredded cheese, preferably cheddar

 Instructions:

• Cut cauliflower into pieces, put into a steamer basket in a saucepan with an inch of water.
• Put on medium heat and steam for 10 minutes or just until barely tender.
• Remove from pan and keep warm.
• In same pan, if not too large, or a small saucepan, melt butter.
• Add flour and cook, stirring with a whisk or fork (making a roux).
• Slowly add milk, stirring constantly until you have a thick sauce (Béchamel).
• Stir in cheese and heat until bubbly.
• Pour over cauliflower and serve.

Note:  Can be kept warm in a low oven (250F, 125C) for 10 - 15 minutes.