- 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
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.