Serves 6-8 Ingredients: 4 cups cauliflower florets (trimmed, washed, rinsed) 3 stalks spring onions (finely chopped) 1/3 cup All-Purpose flour 1 litre full cream milk 200 gm mixture of shredded mozzarella + grated yellow cheese (your choice) 2 bouillons cubes 60 gm butter + 2 tbsp corn oil Salt + pepper + grated nutmeg Method: Place cauliflower florets in a large pan filled with an amount of salted hot water; to only reach the middle of contents. Bring to the boil and simmer, covered; over medium high heat. When cooked; yet still with a bite, remove by means of a slotted spatula on to a colander; to completely drain. Add spring onion. Gently stir to mix it with hot cauliflower. Discard waters. Meanwhile and in another pan, add butter and oil over medium heat. When bubbly, stir in flour. Keep stirring constantly, until about to change colour. Away from heat; stir in the milk to form a light consistency of béchamel. Add bouillons cubes, pepper and nutmeg. Bring back over medium heat; stirring, until starts to bubble. Remove away from heat and cover. Lightly butter a baking dish. Layer cauliflower and onion in a baking dish; over buttered base and in one layer. Sprinkle half the cheese quantity on top of the cauliflower. Pour béchamel sauce on top to completely cover contents. Sprinkle remaining cheese on top of béchamel and bake in a preheated oven, at 200 degrees C. When top is golden, remove from oven. Serve hot.
