Ingredients

Cauliflower

• 6 small baby cauliflower's or 1 large one cut into 6 florets

Infused Milk

• 900ml milk
• 1 onion, studded with cloves
• 1 bay leaf
• 4 white peppercorns

Mornay Sauce

• 60g butter
• 60g plain flour
• 150g cheddar, grated
• 3 tsp hot English mustard
• pinch nutmeg, grated
• maldon salt
• 2 egg yolks

To Cook

• 100g fresh breadcrumbs

To Serve

• 2 tbsp parsley, finely chopped

Method

1. Milk: Place the milk in a saucepan with the onion, bay leaf and peppercorns. Bring the milk to a steady simmer, reduce the heat to a low simmer and leave it to infuse for 10 minutes (be careful not to let boil). Strain the milk and set aside to use for the sauce.
2. Cauliflower: Bring some water to the boil in a large saucepan and place the cauliflower in it. Allow them to cook in steady simmering water for 5 minutes until they are just tender but still slightly crisp. Drain them and set aside.
3. Sauce: Melt the butter in a saucepan and stir in the cornflour (it should all be absorbed by the butter). Cook the roux for a couple of minutes while stirring over a low heat. Bring the infused milk to a strong simmer then reduce the heat to low. While stirring gradually add the milk to the roux stirring vigorously with a wooden spoon so you don't have lumps. When all the milk is absorbed leave it to cook for 5 minutes on a low simmer, stirring regularly until it has become a thick but just pourable sauce. Stir the cheese into the sauce so that it is melted in. Remove the sauce from the heat and stir in a little salt, mustard and nutmeg. Allow it to cool slightly then vigorously stir in the egg yolks.
4. To Cook: Preheat a grill to moderate-high. Place the cauliflower in an ovenproof dish, coat them with the sauce and sprinkle over the breadcrumbs. Place them under the grill for 5 minutes, until the sauce is puffy and the breadcrumbs are golden.
5. To Serve: Sprinkle the cauliflower with parsley and serve.