Add a touch of richness to this family favourite by incorporating a couple of egg yolks into a classic white sauce.

Ingredients

• ½ small onion, sliced
• 1 small bayleaf
• 2-3 whole cloves
• 2 cups milk
• 50 grams butter
• ¼ cup flour
• 2 egg yolks, optional
• 1 cup grated Cheddar cheese
• 1 head cauliflower

Method

1. Preheat the oven to 190ºC.
2. Put the onion, bayleaf and cloves into a saucepan with the milk and bring to scalding point. Strain, reserving the milk.
3. Melt the butter in a saucepan and add the flour. Cook for 1-2 minutes over a moderate heat stirring regularly. Remove form the heat and gradually stir in the milk. Return to the heat and stir until thickened. Remove from the heat and beat in the egg yolks, if using, and half the cheese. Set aside.
4. Cut the cauliflower into florets and cook in boiling water for about 5 minutes or until the cauliflower is 'just' cooked. Drain well adn transfer to a lasagne-style dish. Pour over the hot sauce; sprinkle remaining cheese on top.
5. Bake in the preheated oven for 20 minutes or until hot and golden. Serve garnished with grated nutmeg.

Cooks Tips

When making a white sauce, cook the butter and flour 'roux' well to burst the starch grains so the sauce has no raw flour taste.