Wartime Cauliflower Cheese with Bacon

This  Cauliflower Cheese is based on a war time recipe by Marguerite Patten. I make it quite often served with potatoes and vegetables, or as a side dish to meat, We have even been known to have leftovers for breakfast with bacon or sausage. You can leave out the bacon, but it does help the flavour

1 fresh cauliflower

2 tablespoons cornstarch
1/2 pint milk
1 onion or 1 leek
2-4 oz of bacon
2 oz cheese
salt and pepper to taste
horseradish or mustard to taste
knob of butter

• Steam or boil the cauliflower and then drain well
• While it’s cooking make the sauce. 
• Mix the cornstarch into a thick paste with a little of the milk
• Add the rest of the milk and add a knob of butter.
• Place on heat and slowly bring to a simmer stirring all the time
• Lower heat and add in salt & pepper, a little horseradish or dried mustard
• Fry onions or leeks and chopped bacon in a separate pan
• When browned add to white sauce and mix in well
• Place cauliflower in an overproof dish
• Pre-heat grill/broiler to quite high
• Pour THICK sauce over the top
• Grate the 2 oz of STRONG cheddar over the top, sprinkle with salt and pepper
• Place under grill until topping is nice and browned