Ingredients
1 large cauliflower, cut into florets
50g butter, plus extra for greasing
50g plain flour
450ml milk
2 free-range egg yolks
1 tsp English mustard
Splash of Worcestershire sauce
Salt and black pepper
150g cooked flaked salmon
125g cheddar cheese, grated
75g emmental cheese, grated
Instructions
- Preheat oven to 200°C/400°F/Gas 6 and butter an ovenproof dish.
- Bring salted water to boil, add cauliflower florets, cook for 2 minutes, drain well, and arrange in the dish.
- Melt butter with flour in a saucepan, cook for 1–2 minutes until lightly golden.
- Remove from heat, gradually whisk in milk to make a smooth sauce, return to heat and simmer for 2–3 minutes.
- Off heat, beat in egg yolks, mustard, Worcestershire sauce, and season with salt and pepper.
- Gently stir in salmon, pour sauce over cauliflower, and sprinkle cheddar and emmental on top.
- Bake for 10–15 minutes until golden and bubbling, serve hot.
Notes
- Swap salmon for smoked haddock or trout for different flavors.
- For a vegetarian version, omit fish and add sautéed mushrooms or spinach.
- Replace emmental with gruyère or add parmesan for a stronger cheese flavor.
- Prep Time: Under 30 minutes
- Cook Time: 30 minutes to 1 hour
- Category: Main or Side Dish
- Method: Boiling, Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg
