Cauliflower cheese.

I use cornflour kittylester as the thickener.
No butter unless I am trying to impress guests; there is plenty of fat in the cheese anyway, a tad of mustard powder, salt, pepper and a pinch of nutmeg. I use very strong Cheddar.
Grated cheese mixed with breadcrumbs (gf if needed) sprinkled on top makes the topping a bit more crunchy.

Lovely in a jacket potato too - you can't get crusty gf bread.

No shortage here in west of Scotland and prices are stable. However, most of the cauliflowers are very small. I hope we aren't heading for a shortage of these too or it may put the kybosh on my low carbing!

Meant to say that if it's just dh and I then I freeze half.

I have noticed the price fluctuating a bit too Tricia. We love cauliflower cheese and sometimes have just that with nice bread. I find if I steam the cauliflower it is better - what cheese do you use? The Savoyard mix I can buy is lovely but very expensive as meant for fondue. I normally use Gruyère or Comté - but I cheat and buy the ready grated.

I love cauliflower cheese and, because I'm gf, I buy Sainsbury's 3 cheese pasta sauce when it's on offer. I add mustard powder, lots of black pepper and nutmeg.

I'd love to know any other recipes that are gd and no faff!