Inspired by the Redwall Cookbook

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
3/4 cup milk
2 egg yolks
1 tablespoon salt
1 tablespoon pepper
2 1/2 cups steamed cauliflower florets
4 steamed medium carrots
2 1/2 cups steamed peas
Enough tomato slices to cover the casserole dish
2 cups of grated Cheddar cheese

1. Preheat the oven to 400F. Butter a casserole dish capable of 500+F. In a saucepan over medium heat, melt the butter and add the flour and cook for 1 minute stirring.
2. Stir in the cream and milk into the flour mix and reduce the heat. Cook and stir for 10 minutes.
3. In a bowl, beat the egg yolks. Gradually whisk a tablespoon or so of the flour mix into the yolks, then whisk the yolks back into the saucepan. Heat and stir until the mixture begins to steam. Take the pan off the heat and stir for several minutes to cool. Season it with salt and pepper.
4. Spread the cauliflower in the bottom of the casserole dish, then the carrots, and finally the peas. Pour the sauce over the casserole, then layer the tomato slices on top. Season with the rest of the salt and pepper and sprinkle the cheese on top.
5. Bake for about 10 minutes, then broil the casserole for 2 to 3 minutes.