- 150 g Mild ripe French goat’s cheese log, crumbled
- 1 Large cauliflower
- 25 g Butter
- 25 g Flour
- 600 mls Whole Milk
- 1 tbsp Dijon mustard
- 1 Egg yolk
- 40 g Fresh bread crumbs
- Pinch ground nutmeg
- Salt and pepper
Place a large pan of water onto the stove and bring to the boil with a large pinch of salt.
Prepare the cauliflower by trimming off the outer leaves. Divide the cauliflower up into even large florets and place into the boiling water to cook for 5-6 minutes.
Once cooked through, drain well and leave to one side while you cook the goat’s cheese sauce.
Melt the butter in a small saucepan. When completely melted, add in the flour and stir well, using a wooden spoon for 1 minute. Once the paste is completely smooth, add in π of the milk. Change to a whisk at this point and whisk well to remove all the lumps. When the mixture is boiling and starting to thicken, add in a little more milk. When you have used all the milk and the sauce is smooth and thick, turn off the heat and add in the French goat’s cheese log, Dijon mustard, nutmeg and egg yolk; season well with salt and black pepper.
Place the drained cauliflower back into the large sauce pan it was cooked in and pour over ∏ of the cheese sauce. Coat gently and then arrange into an ovenproof dish. Pour over the rest of the sauce and finish with the fresh breadcrumbs.
Place into the oven for 35-40 until the top is crisp and golden brown. Serve with your favorite Sunday lunch or mid-week supper.
For more information visit www.frenchgoatscheese.com