1 cauliflower
2 pints boiling water
4 tablespoons instant dried skimmed milk powder
1 tablespoonful plain (all-purpose) flour
2-3 ounces low fat hard cheese, grated
1 hard-boiled egg per person (optional)
1 325 g can sweetcorn (or use frozen, or even fresh!)
Potatoes and carrots to taste.
Cook cauliflower in boiling water until tender (5-6 minutes). While this is happening, hard-boil the eggs, and cook the potatoes and carrots together.
Drain cauliflower, and reserve 1 pint of the cooking liquid. Put cauliflower, sweetcorn and shelled hard-boiled eggs, if using, into deep dish. Make sauce by adding milk powder and flour to the cauliflower water and whisking with an electric whisk or in a food processor or blender. Transfer to saucepan (use the one you cooked the cauliflower in to save washing-up) and bring to boil, stirring all the time. When it is boiling, turn off the heat, and stir in half the cheese. Season to taste, and pour over the vegetables.
Mash potatoes and carrots together with salt, pepper and a little milk. You can use an electric whisk or food processor to make them really fluffy if you like. Transfer the resulting puree to the top of the vegetable casserole, sprinkle with remaining cheese and bake in a moderate oven for around half an hour.
Instead of mashed potato/carrot, you can use breadcrumbs and cheese - allow about 1 slice of bread per person, which you turn into breadcrumbs using a food-processor, and then add the cheese to be chopped with the breadcrumbs. After it has finished, stir in a tablespoonful of sesame seeds (optional). Sprinkle this on top of the cauliflower cheese, and finish as before.