Cauliflowers and Stilton are both Christmassy and they combine will in this dish, which would make a good Xmas dinner side dish or post Christmas comfort food using up any leftover Stilton.
I made a béchamel sauce by frying half a finely chopped onion in some butter and oil, a leek would work well. To this I added a couple of cloves of chopped garlic and some cleverly salt and fried until the onion and garlic softened. Then I added some plain flour (a court le of tbsp) and stirred it in to make a roux. To this I slowly added milk (about 300ml), a little grated nutmeg and some pepper and stirred constantly until it thickened. Meanwhile I broke a cauliflower into florets and steamed them lightly for a few minutes. I then added these to the sauce and stirred them to ensure they were well coved and put it in an ovenproof dish, spooning the remaining sauce over the cauliflower. Finally I crumbled about 100g of Stiltion over the top and put it in a hot oven (about 200 degrees C / 400 F) for around 30 mins until the cauliflower browned on top.