CAULIFLOWER CHEESE

Heat oven to 200C (gas 7)

Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins – lift out a piece to test, it should be cooked but not soft. Drain the cauliflower, then tip into an ovenproof dish.

Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder (if using) and continue stirring for 2 minutes. This is to cook out the floury taste and to soften the starch grains in the flour ready to make the sauce.

Turn the heat up to medium and add the milk and whisk until a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk.

Put the potatoes, onion , carrot, tomato sauce and Worcestershire sauce into a bowl and mix well. Cube the corned beef and add to the mixture and stir until well mixed. Add salt and pepper to taste.

Add most of the grated cheese and stir until melted. Remove from the heat.

Break up the cauliflower into florets and place the florets in a greased baking dish large enough to hold all the florets in one layer.

Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with the remaining grated cheese and a good twist of black pepper.

Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.