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4—6
Easy
By Mark Hix
Published 2008
This is one of my all-time favourite dishes. It’s great comfort food — perfect for family meals and TV suppers. Heads of cauliflower come in various sizes, some with more leaves than others. I prefer to keep and use the leaves in a dish like this - they taste great and give a bit of colour, so there’s no point in wasting them.
Cut the cauliflower into florets, reserving the leaves and stalk. Bring the milk to the boil in a saucepan, with the bay leaf added, and season well. Add the cauliflower florets and leaves, and simmer for about 7-8 minutes until tender. Drain in a colander over a bowl to reserve the milk.
Melt the butter in a heavy-based pan and stir in the flour. Stir over a low heat for about 30 secon
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