- Place bring a large pan of water to the boil. Divide the cauliflower up into even large florets and place into the boiling water to cook for 5-6 mins.
- Once cooked through, drain well and leave to one side while you cook the goat’s cheese sauce.
- Melt the butter. Add in the flour and stir well, using a wooden spoon for 1 min.
- Once the paste is completely smooth, add in the milk. Change to a whisk at this point and remove all the lumps. When the mixture is boiling and starting to thicken, add in a little more milk.
- When you have used all the milk and the sauce is smooth and thick, turn off the heat and add in the French goat’s cheese, Dijon mustard, nutmeg and egg yolk; season well with salt and black pepper.
- Place the drained cauliflower back into the large saucepan it was cooked in and pour over the cheese sauce. Coat then arrange into an ovenproof dish. Pour over the rest of the sauce and finish with the fresh breadcrumbs. Place into the oven for 35-40 mins until the top is crisp and golden brown.
Recipe from www.frenchgoatscheese.com
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The goat's cheese gives a delicious tang to this British favourite
150g (5oz) mild ripe French goat's cheese log, crumbled 1 large cauliflower 25g (1oz) butter 25g (1oz) flour 600ml (21floz) whole milk 1 tbsp Dijon mustard 1 egg yolk 40g (1?z) fresh breadcrumbs Pinch of ground nutmeg Salt and pepper
Time: 15 mins Serves: 4 Nutrition: Kcal 387, fat 22gg, sat fat 14