Cauliflower Au Gratin
|Cauliflower||1 Small, broken into florets|
|Milk||12 Fluid Ounce (375 Milliliter)|
|Cornflour||1 1⁄2 Tablespoon, blended with 3 tablespoons water|
|Water||3 Tablespoon (For Blending Corn Flour)|
|Whole grain mustard||1 Teaspoon|
|Natural yogurt||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Crushed cornflakes||2 Ounce (60 Gram)|
|Grated mature cheddar cheese||3 Tablespoon|
|Butter||1⁄2 Ounce, melted (15 Gram)|
1. Steam, boil or microwave cauliflower until just tender. Drain and set aside.
2. Place milk in a saucepan and cook over a medium heat until almost boiling point. Remove pan from heat and stir in cornflour mixture. Return pan to heat and cook over a medium heat until sauce boils and thickens, stirring constantly (a).
3. Combine mustard and yogurt. Remove sauce from heat and blend in yogurt mixture. Season to taste with black pepper. Spread half the sauce over the base of an ovenproof dish. Top with cauliflower (b) and remaining sauce.
4. Combine cornflakes, cheese and butter. Sprinkle on top of cauliflower. Dust lightly with paprika and bake at 180°C/350°F/Gas 4 for 15-20 minutes or until golden brown.