1. Blanch the cauliflower in boiling, salted water for 10 minutes or until tender. Drain well. 2. Put the flour, butter and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils, and is smooth. Simmer 2 - 3 minutes. 3. Remove the pan from the heat, add most of the cheeseand stir until melted. Mix in the Worcestershire sauce. 4. Place the tomatoes and chutney in the base of a 1 1/4 pint flameproof dish. Cover with the cauliflower and cheese sauce. 5. Sprinkle with the remaining cheese and grill it in the oven until bubbling and golden brown. 6. Serve with brown bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
