Ingredients

Method

• 75 g butter
• 75 g flour
• 2 cups milk
• 100 g blue cheese
• 2 heads cooked cauliflower florets
• 50 g breadcrumbs
• 5 g sage leaves
• 50 g Parmigiano Reggiano, grated

Method

Ingredients

Melt 75 g butter in a pan over a low heat, then whisk in 75 g flour and cook for 1 minute.

Slowly add 2 cups milk, whisking until thick and smooth, then add 100 g blue cheese and season.

Pour over 2 heads cooked cauliflower florets, top with 50 g breadcrumbs, 5 g sage leaves and 50 g grated Parmigiano Reggiano.

Bake for 25–30 minutes.

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