Ingredients
- 1 large cauliflower,
- 50g butter, plus
- 50g plain flour
- 450ml milk
- 2 free-range egg yolks
- 1 tsp mustard
- splash of Worcestershire sauce
- salt and pepper
- 150g cooked flaked salmon
- 200g cheddar cheese, grated
Preparation :
heat oven to 400F.
Boil the cauliflower in salted water for two minutes.
Drain and place in a buttered ovenproof dish.
Melt the butter and flour into a saucepan and heat stirring for one to two minutes until lightly golden.
Gradually whisk in the milk to form a smooth sauce.
heat and simmer for three minutes.
Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.
Add salt and pepper and flake the salmon into the sauce, stirring carefully.
Pour over the cauliflower and top with the grated cheese.
Place in the oven and cook for 15 minutes,. Serve when golden brown.
Suggested wine: Vermentino