20.Cauliflower Cheese : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

To serve four

Take one medium cauliflower or solid white broccoli. Remove any old and damaged leaves, but any young leaves should be kept. Turn the cauliflower upside down and split the stem from the base to separate the head into portions. Place in a pan with the head upwards and cover with water. Boil for 15 to 20 minutes until the stem is tender.

Ingredients for the sauce:

1 oz / 25g cornflour

½ pint / 280ml milk or meat juice or stock

salt and pepper to taste

4 oz / 100g grated cheese


Mix the cornflour into a paste with a little{underline 1} cold {underline}milk or water.

Stir in the remaining milk, meat juice or stock without heating and add the grated cheese.

Now slowly heat the sauce to simmer, stirring continuously.

Simmer very gently for five minutes.

Serving suggestions:

Pour the sauce over the cooked cauliflower and brown slightly under the grill before serving.


Many other vegetables can be served in white sauce as a lunch dish. Try carrot and peas, leek and potato, beetroot.