Cauliflower cheese

A great side dish to go with a roast, when you're feeling in the mood for something a little more special than plain veggies.

Make a Roux sauce (small knob of butter melted in a saucepan, a spoonful of flour mixed in and cooked briefly, then milk whisked in to make a thick sauce) and melt in a few slices of cheese.

Meanwhile, briefly cook cauliflower florets - only a few minutes, you don't want them going soggy. Drain and tip into a casserole dish. Pour over the cheese sauce, then sprinkle a 50/50 mix of grated Parmesan and breadcrumbs. Either fresh breadcrumbs or something like Panko. Pop in the oven for 1/2 hour to brown and crisp the topping.

As an alternative to cauliflower, you can use broccoli or some similar variant. In this case we used broccoflower.