Photo and Styling: Dor Moshe

Yield: 3-4 servings

Prep Time: 60 minutes

Level: Medium

Ingredients:

1 large cauliflower, divided into florets
2 teaspoons salt
3 ½ tablespoons butter
2 tablespoons flour
2 cups milk
1 tablespoon mustard
7 ounces Tnuva Edam Cheese Slices, cut into small pieces
2 scallions, sliced

Instructions:

1. Cook the cauliflower with 1 teaspoon salt in a large pot filled with water for 5 – 10 minutes, until slightly softened. Drain.
2. Preheat oven to 350⁰F. In a large pot over medium, melt the butter. Add the flour and whisk until smooth. When you have a thick paste, add ¼ of the milk and continue whisking until incorporated. Gradually add the rest of the milk, whisking continually.
3. Add the other teaspoon of salt and the mustard. Continue whisking a few more minutes until the sauce has thickened.
4. Add ¾ of the cheese and cook for another 3 minutes, whisking continually.
5. Add the cauliflower to the pot and mix gently so that it is coated in sauce.
6. Transfer to a greased ovenproof casserole dish. Sprinkle the rest of the cheese on top and bake for about 30 minutes or until nicely browned.
7. Garnish with scallions and serve.