- 1 large cauliflower, cut into florets
- 50g/2oz butter, plus extra for greasing
- 50g/2oz plain flour
- 450ml/16fl oz milk
- 2 free-range egg yolks
- 1 tsp English mustard
- splash of Worcestershire sauce
- salt and black pepper
- 150g/5oz cooked flaked salmon
- 125g/4½oz cheddar cheese, grated
- 75g/3oz emmental cheese, grated
- Preheat oven to 200C/400F/Gas 6.
- Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes.
- Drain and place in a buttered ovenproof dish.
- Place the butter and flour into a saucepan and heat to melt the butter.
- Cook, stirring for one to two minutes until lightly golden.
- Remove from the heat and gradually whisk in the milk to form a smooth sauce.
- Return to the heat and simmer for two to three minutes.
- Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.
- Season with salt and pepper and flake the salmon into the sauce, stirring carefully.
- Pour over the cauliflower and top with the grated cheeses.
- Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately.