My weekly veg box delivery throws up some strange anomolies; last week I went for the exotic organic option and found carrots and spinach – hardly unusual vegetables, really – in the mix yet this week when I chose the basic box I got some vibrant red Chard, a Butternut Squash and this gorgeous Romanesco Cauliflower. It was small yet beautifully formed and I was reminded of Monty’s line in Withnail and I – “I happen to think the cauliflower more beautiful than the rose”. It was just big enough to provide a quick supper for two, and quick it was, too. Fifteen minutes from start to finish. I used a cheat’s method to make the sauce passed on by a friend of mine which also has the added advantage of reducing the fat content. Simply put the flour and the milk in a jar and shake until the flour is absorbed.
1 small Romanesco cauliflower (you can use a small ordinary one, of course)
2 rashers bacon, grilled until very crisp
1 0z strong cheese, grated
1/2 pint of milk
1 large tbsp plain flour
1 large tbsp mustard
1/4 tsp salt
Cut the cauliflower into florets and steam until just al dente (about 6 – 8 mins). Meanwhile make the sauce; combine the milk and flour as described above and pour into a pan. Heat over a medium flame until the sauce thickens and add the mustard and salt. While you’re doing this pop the bacon under the grill and keep your eye on it while you’re stirring the sauce. Put the cauliflower in a small heat proof bowl, pour over the sauce and place under a hot grill for two minutes. Finally, crumble the bacon over and serve with some crusty bread for a quick supper.