1 large cauliflower head
3tbsp all-purpose flower
2 cups whole milk
1 1/2 cups veggie stock
1 tsp dijon mustard
1 tbsp Worcestershire Sauce
1 1/2cups sharp cheddar, grated
1/2tsp black pepper
1 cup brown mushrooms, chopped
3 slices prosciutto (optional)
1 cup grated mozzarella
Pre-heat oven to 375 degrees F
Cut the cauliflower into large florets and steam under just tender. Make sure you don’t over- cook, as it’ll become mushy. Run under cold water in the colander and set aside.
In a heavy saucepan, melt the butter and mix in the flour. Slowly begin to add the milk, a little at a time, stirring continuously. You need to keep stirring your white sauce until it’s done, or it will stick to the pan. As it thickens, continue to add the rest of the milk. As it thickens further, begin to add the stock. Add one cup of the stock and then still stirring, simmer your sauce for 3 minutes. You might want to add another 1/2 of stock, depending on how thick it is. It should be the consistency of heavy cream. When it’s done, mix in the mustard, Worcestershire sauce, salt and pepper and remove from heat.
Fry the mushrooms in a little veggie oil for 3 minutes and remove from heat.
Assemble the florets in a deep baking dish.
Arrange the mushrooms on top.
If you are using prosciutto, slice it thinly and add to the dish. Cover the florets with your white sauce. Finally top with the Mozzarella.
Place in the oven for 40 minutes or until bubbling and crispy on top.