Cauliflower and Cheese Gratin

Ingredients

• 800 g Cauliflower head, cut into florets
• 200 g Trappist cheese, light
• 150 ml Almond drink, Alpro, unsweetened
• 30 g Unsalted butter
• 15 g Whole wheat flour
• 5 g Dijon mustard
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 180°C (350°F).
2. Steam the cauliflower florets for 10-12 minutes until tender.
3. In a saucepan, melt the butter over medium heat and whisk in the gluten-free flour. Gradually add the almond milk, stirring constantly to avoid lumps, and cook until the sauce thickens.
4. Stir in the Dijon mustard, grated cheese, salt, and pepper until the cheese melts into the sauce.
5. Place the steamed cauliflower in a baking dish, pour the cheese sauce over it, and bake for 20 minutes, or until the top is golden and bubbly.