Preparation time 8 minutes.
Cooking time: cauliflower 3 minutes; cheese sauce (microwave) about 7 minutes; cheese sauce (oven) about 25 minutes.
We used the 1 litre Thermoglass™ dish, Microsafe® lid, Microsafe® jug (or saucepan) and Decor trivet.
½ small cauliflower, broken into florets
60 grams butter
2½ tablespoons plain flour
2 cups milk
1½ cups grated cheddar cheese
salt and pepper to taste
some breadcrumbs made from stale bread (use only if baking cauliflower)
Put the cauliflower florets into the Thermoglass™ dish with sufficient water to cover the base. Cover with the Microsafe® lid, steam vent open. Microwave on high for 3 minutes or until just tender when pierced with the point of a knife. Rest hot Thermoglass™ dish on Decor trivet. Leave for 5 minutes while making the sauce. Drain away the excess water.
Cheese sauce – microwave method
Put butter into the Microsafe® jug and microwave uncovered on high until melted (about 45 seconds). Mix in flour and stir until a smooth paste. Return to microwave for 1 minute. Stir well. Add milk, slowly whisking in until smooth. Season. Put lid on Microsafe® jug with pourer open. Microwave on high for 5 minutes, or until thickened, whisking twice through the pourer. Remove from microwave. Add ¾ cup cheese. Stir until melted. Spoon over cauliflower in the Thermoglass™ dish and scatter with remaining cheese.
Cheese sauce – saucepan method
Melt butter in a small saucepan. When bubbling, add flour and cook, stirring for a minute or two. Add milk and whisk the sauce until it has come to the boil and is lightly thickened. Turn down the heat and cook for a couple of minutes; it will thicken more. Remove from the heat. Add ¾ of the cheese and stir through. Season. Spoon over the top of the cauliflower in the Thermoglass™ dish. Scatter on the remaining cheese and then sprinkle with breadcrumbs. Bake uncovered in a moderate oven (180°C) for 15 to 20 minutes until golden on top and bubbling on the edges. Rest hot Thermoglass™ dish on Decor trivet.