Instructions: 1. Split and blanch cauliflower, reserve water for veg stock. Arrange in serving/oven dish

2. Chop onion and garlic, nuke or fry gently

3. heat most of milk and stock in pan

4. Blend remaining milk with cornflour, mustard, salt and pepper in magimix. Pour into almost boiling milk and stock, bring to boil stirring constantly. Leave warm

5. Grate and crumble cheeses. Reserve some for final sprinkle. Stir into sauce, add onion, garlic and nutmeg.

6. Pour sauce over cauliflower, sprinkle evenly with remaining cheese. Top of top oven for 20mins until golden brown.

Suggested Wine: cider

Serving Ideas : Tomato ketchup, Crusty bread.

NOTES : Onion and garlic are optional
Blue cheese= Gorgonzola or stilton.

Mexican version mixes red and green peppers, kidney beans, sweetcorn,and green chillis and tabasco with 300ml of single cream - add cooked macaroni to vegetable cream mixture - a sort of chilli/macaroni mix - nice variation on chilli

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