I love cauliflower cheese as it is mid-week I didn’t want a heavy version so we used skimmed milk and a less amount but stronger cheese in the sauce. I love the crunchy topping and the black pudding adds so much flavour with it’s delicious spices. This is a great mid-week bowl of comfort food.

Ingredients (serves 2)

For the cheese sauce

• 50g butter
• 50g plain flour
• 1 pint of skimmed milk
• 50g extra mature cheddar
• pinch of pepper and nutmeg

For the bake

• 1 small head of cauliflower, cut into florets
• 10 slices of black pudding
• cheese sauce
• 2 handfuls of breadcrumbs (I used panko)
• 15-20g finely grated parmesan cheese

Directions

1. Pre heat oven to 200 degrees (fan)
2. For the cheese sauce, add the butter, flour and milk into a saucepan place over a medium heat and keep whisking for 4-6 minutes until it mixes, melts and thickens. Once thickened add in the cheese and stir to melt, set aside.
3. Place the cauliflower florets in a pan of boiling water and cook for 5 minutes. Drain and rinse under cold water.
4. Place the cauliflower into a baking dish, spread over the black pudding slices. Pour over the cheese sauce (freeze any leftover sauce). Finish off the with the breadcrumbs and grated Parmesan.
5. Bake in the oven for around 20 minutes or until golden on top. Serve and enjoy.