Cauliflower Cheese and Bean Bake

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1 tbspn oil	10 gm butter
80 gm cauliflower	10 gm flour
1 slice bread	100 ml milk
75 gm onion (prepared weight)	50 gm strong cheese
½ clove garlic	½ tspn dijon mustard
¼ tin tomatoes	Tabasco sauce to taste
½ tin beans (any sort)	salt and freshly ground black pepper
	parmesan cheese to garnish (optional)
	Parsley or coriander to garnish (optional)

Preheat the oven to 180° C.
Cut the cauliflower into even sized florets and plunge into boiling water and cook until tender.
Then drain and reserve the liquid.
Grease an ovenproof dish.
Chop the onion.
Chop the garlic.
Make breadcrumbs from slice of bread.
Grate the cheese.

Heat the oil in a pan and cook the onion and garlic until the onion is softened.
Add the tomatoes and cook for 10 min over a low to medium heat.
Add the beans and cook until the liquid has evaporated and then spoon into the ovendish.
Add the cauliflower to the centre of the dish in a slight mound.
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook, stirring, for about 2 min.
Stir in the milk.
Remove from the heat and add the tabasco, mustard and seasson to taste.
Mix in the cheese. (Add a little of the cauliflower water as needed to make a thick but pourable sauce).
Pour the sauce over the cauliflower.
Sprinkle with some of the breadcrumbs and, optionally, some parmesan cheese.
Bake in the oven for 15 min.