175 g (6 oz) cut macaroni
700 g (1 1/2 lb) cauliflower
50 g (2 oz) butter
100 g (4 oz) onion, skinned and chopped
60 ml (4 level tbsps) flour
5 ml (1 level tsp) dry mustard
568 ml (1 pt) milk
salt and pepper
175 g (6 oz) mature cheese, grated
4 large tomatoes, sliced
700 g (1 1/2 lb) cauliflower
50 g (2 oz) butter
100 g (4 oz) onion, skinned and chopped
60 ml (4 level tbsps) flour
5 ml (1 level tsp) dry mustard
568 ml (1 pt) milk
salt and pepper
175 g (6 oz) mature cheese, grated
4 large tomatoes, sliced
method
1. Cook the macaroni in boiling, salted water then drain it.
2. Cut the cauliflower into large florets and cook in the minimum of water until just tender. Drain.
3. Melt the butter and saute the onion until transparent.
4. Stir in the flour and mustard and cook for 1 minute.
5. Stir in the milk and cook over a gentle heat until the sauce thickens. Season it well.
6. Off the heat, stir in 100 g (4 oz) cheese.
7. Combine half the sauce with the macaroni.
8. Put it in a 1.7 litre (3 pt) buttered ovenproof serving dish.
9. Arrange the tomato slices around the edge of the dish and pile the cauliflower in the centre.
10. Spoon over the rest of the sauce.
11. Top with the remaining cheese and bake at 220°C (425°F) mark 7 for 20 minutes.
12. Serve at once.
2. Cut the cauliflower into large florets and cook in the minimum of water until just tender. Drain.
3. Melt the butter and saute the onion until transparent.
4. Stir in the flour and mustard and cook for 1 minute.
5. Stir in the milk and cook over a gentle heat until the sauce thickens. Season it well.
6. Off the heat, stir in 100 g (4 oz) cheese.
7. Combine half the sauce with the macaroni.
8. Put it in a 1.7 litre (3 pt) buttered ovenproof serving dish.
9. Arrange the tomato slices around the edge of the dish and pile the cauliflower in the centre.
10. Spoon over the rest of the sauce.
11. Top with the remaining cheese and bake at 220°C (425°F) mark 7 for 20 minutes.
12. Serve at once.
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