Eating In

This is a superior cauliflower cheese.
3 heaped tbsp grated parmesan cheese
3 heaped tbsp grated gruyere cheese
4 tbsp butter
1 small onion, chopped
3 oz chopped mushrooms
2tbsp flour
300ml vegetable stock
300ml milk or milk and cream
Grated nutmeg
1 cauliflower
2 tbsp breadcrumbs
Sweat the onion in 2 tablespoons of the butter until it softens. Add the chopped mushroom, cover and stew for 5 minutes. Stir in the flour and gradually add the stock and the milk. Simmer until you have a creamy sauce, then strain out the mushrooms and onion. Stir in 2 tbsp each of the cheeses and ¼ tsp grated nutmeg. Do not allow the sauce to boil once you have added the cheese. Put a pan of salted water on to boil. When it is boiling, add the cauliflower and simmer for 3 minutes only. Remove the cauli, drain it and plunge into cold water to stop it cooking. Remove, drain and allow to dry. Fry the florets in the remaining butter so that they are coated but not browned. Put a layer of sauce into a gratin dish, arrange the cauliflower on top, pour over the rest of the sauce. Sprinkle with the breadcrumbs and the rest of the cheese. Bake in a hot oven until the top is brown.