Ingredients

• 2 cauliflowers
• 50 g butter
• 50 g plain flour
• 600 ml milk
• 150 ml cauliflower cooking liquid, reserved from cooking
• 1 tsp ground coriander
•   salt and white pepper
• 175 g brown breadcrumbs
• 75 g mixed shelled nuts, finely chopped
• 50 g Cheddar cheese, finely grated

Method

1. Break the two cauliflowers up into largish florets.
2. Place in a pan of boiling salted water and cook for 6 to 8 min until tender but not soft. Drain, reserving 150 ml (¼ pt) of the cooking liquid.
3. Place the butter, flour, milk, cauliflower stock, coriander and seasoning in a pan. Stirring continuously, bring to the boil and cook for 2 to 3 min.
4. Put the cooked florets on a baking tray and spoon the sauce over the top.
5. Mix together the breadcrumbs, mixed nuts and grated cheese.
6. Sprinkle the crunchy topping over the florets and bake in a pre-heated oven for 15 min until golden brown, or cook under a hot grill.

Notes