Cauliflower Cheese

Tonight is the last night of our food freedom before being locked into the Olympic Food Challenge.  For the last time for twenty days we can eat whatever we want, without having to find a suitable recipe from Azerbaijan.  Only it's not that simple, things rarely are.  Because our diet is going places it has never been before, we need to eat up fresh items that won't be used while the big sport event in London is on.

Last night's spaghetti bolognese used up quite a few random vegetables that were about to become surplus to requirements.  However, there is no room in bolognese sauce for cauliflower.

I have said it before and I'll say it again, Z is the queen of white sauces in this house.  She made her cheese sauce using leftover garlic butter for the roux.  Once a pint of milk had been slowly stirred into the roux she added the remains of the cheese that I brought home from Cheese Club.  The sauce was then poured over the parboiled cauliflower, topped with breadcrumbs and mature cheddar, then baked in the oven.  With so much dairy it's hardly the healthiest vegetarian meal but it will leave me with fond memories of cauliflower until I can eat it again after the Olympics.