Categories: February

Ingredients

• 500g cauliflower (about 1 small one or 1/2 a large one), cut into bite-size florets
• 30g butter, plus extra for spreading
• 2 tbsp plain flour
• 400ml milk
• 200g mature, crumbly cheese
• 1/4 whole nutmeg, freshly grated
• 1 egg yolk
• 4 slices dark rye bread

Directions

1. Cook the cauliflower in boiling water for 8-10 minutes, until just tender with a little crunch left. Drain thoroughly and set aside.

2. Heat the butter in a small pan and add the flour. Cook, stirring constantly, for a minute or so and remove from the heat. Add the milk, a little at a time, stirring in each addition. Return the pan to the heat and cook gently for 8-10 minutes, or until the sauce has thickened.

3. Stir in the cheese and nutmeg, then the cauliflower, and season to your liking. Remove from the heat and fold in the egg yolk.

4. Preheat the grill to high and toast the rye bread. Allow it to cool and butter lightly. Top each slice with the cauliflower, then pop under the grill and cook for a few minutes, until the topping has browned nicely.

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