Ingredients

• 455 g (1 lb) cauliflower florets
• 1 onion, finely chopped
• 1 clove garlic, crushed (or to taste)
• 1 tablespoon sunflower oil
• 395 g (14 oz) can chopped tomatoes
• 140 ml (¼ pt) chicken or vegetable stock
•   salt and pepper
• 30 g (1 oz) sunflower margarine
• 30 g (1 oz) flour
• 280 ml (½ pt) skimmed milk
• 60 g (2 oz) low fat Cheddar cheese, grated
•   salt and pepper
•   grated Parmesan or Cheddar cheese, for sprinkling

Method

1. Set the oven at Gas mark 5, 375°F, 190°C. Lightly grease a gratin dish.
2. Blanch the cauliflower florets in a pan of boiling, salted water for 2 to 3 minutes until just tender. Drain and refresh under cold water. Drain very thoroughly.
3. Gently fry the onion and garlic in the oil for 5 minutes or until softened but not coloured. Add the tomatoes, stock and seasoning then simmer gently for 15 to 20 minutes, stirring occasionally, until the sauce is thick and tasty.
4. Stir the cauliflower into the tomato sauce and pour into the prepared dish.
5. To make the cheese sauce, melt the margarine in a saucepan, add the flour and cook over a gentle heat for a minute, stirring constantly. Remove the pan from the heat and gradually whisk in the milk. Return the pan to the heat and bring to the boil, stirring constantly. Simmer gently for 1 to 2 minutes, stirring to give a smooth, thickened sauce. Stir in the cheese and seasoning to taste.
6. Pour the cheese sauce over the cauliflower, sprinkle with grated Parmesan or Cheddar cheese and bake for 15 to 20 minutes until bubbling.

Notes