1 cauliflower, cut into florets
2 tbs sunflower oil (which I forgot to buy, so I just used butter)
scant 1/4 cup all-purpose flour
1 1/2 cups milk
11 1/2 oz canned corn kernels, drained (I used frozen, because I like it better)
2 tbs chopped fresh parsley
1 tsp chopped fresh thyme
5 oz cheddar cheese, grated (I undoubtedly used more, because I just poured some in instead of measuring)
salt and pepper (see note 1)

Topping:
scant 1/2 c whole wheat flour
2 tbs butter
1/3 c rolled oats
scant 1/4 c blanched almonds, chopped (I used slivered because I’m lazy…they worked fine)

Preheat the oven to 375 degrees. Bring a large pot of lightly salted water to a boil, add the cauliflower, and cook for 5 minutes. (Since I used frozen corn, I tossed it in the water too.) Drain well, reserving 2/3 c of the cooking liquid. Heat the oil (or butter, if you have no oil) in a pan over medium heat; stir in the flour. Cook, stirring constantly (see note 2), for one minute. Remove from heat and gradually stir in the milk and reserved cooking liquid. Return to the heat and bring to a boil, stirring constantly. Cook, stirring, for 3 minutes, or until thickened. Remove from the heat.

Stir the corn (if using canned), parsley, thyme, and half the cheese into the sauce and season to taste with salt and pepper. Fold in the cauliflower, then spoon mixture into an ovenproof dish.

To make the crumble topping, put the flour in a bowl, add the butter, and rub into the flour with your fingertips until the mixture resembles bread crumbs. Stir in the oats and almonds, add the remaining cheese, then sprinkle the mixture evenly over the vegetables. Bake in the preheated oven for 30 minutes. Serve immediately.

Note 1: I determined, halfway through my first serving, that this recipe needs something from the onion/garlic family. Maybe some french-fried onions mixed in with the topping…maybe some shallots stirred into the veggie mix. But something. I’ll experiment and report back.

Note 2: I didn’t stir this stuff nearly as much as the recipe said I had to, and nothing blew up. I just had to scrub the bottom of the pot a bit more than usual, that’s all. Once you whisk the butter/flour mixture smooth, you only need to stir enough to incorporate the liquid.

Note 3: The recipe states you can add some extra color by replacing half the cauliflower with broccoli. I hate broccoli, but I agree it could use some color. (This is a very yellow meal.) I’m contemplating tossing in some other veggies, though…carrots, peas, green beans, something to jazz it up a bit more.