Cauliflower Cheese

steam cauli or par boil shove it in your dish

for the sauce - start as normal with a spoonful of flour and a spoonful of low fat fat (i have been using the flora stuff in a bottle) make the roux .. of course making sure you cook the paste out properly so the sauce doesn't taste floury,add a little milk and then then add half a tub of quark basically, get it to the right consistancy and cover the cauli and cook.