800g Cauliflower, Trimmed, cut into Florets
1 tsp. Mustard Powder
240g Grated Cheddar
250ml Pouring Cream
Sea Salt And Cracked Black Pepper
½ Cup Sage Leaves
Preheat oven to 250°C
Blanch the Cauliflower Florets, then drain
Place the Cauliflower, half the Cheddar, Cream, Mustard Powder, Salt and Pepper in a large bowl and toss to combine.
Divide the Cauliflower mixture between 4 x 1ovenproof ramekins
Sprinkle over the remaining cheddar.
Cover each with non-stick baking paper and cook for 10 minutes.
Carefully remove baking paper and cook for a further 8 minutes.
Top with sage and cook for a further 2 minutes or until golden and bubbling, then serve.