CAULIFLOWER GRATIN WITH PARMESAN CRUMB

Good golly, it’s great caulie with a cheesy top.

Enjoy great food with family and friends, and there’s even leftovers!

PREP TIME: 20 MINS COOK TIME: 50 MINS SERVES 8 (AS A SIDE)

1 whole small cauliflower

30g prosciutto, finely chopped 30g sourdough bread,

processed into crumbs

2 Tbsp finely grated parmesan 6 green shallots, diagonally

sliced

Freshly ground black pepper Chopped flat-leaf parsley, to serve

Cheese sauce

30g light margarine

2 Tbsp wholemeal plain flour 325ml (11/4 cups) light milk

40g (1/3 cup) grated reduced-fat

cheese

1 Trim base of cauliflower and outer leaves (keeping whole cauliflower intact). Place in a shallow microwave-safe dish. Add about 125ml (1/2 cup) water. Cover and cook on high/100% for 6-7 minutes or until cauliflower is just cooked (but still a little firm). Set aside to cool.

2 Preheat oven to 170°C (fanforced). Cook prosciutto in a small non-stick frying pan, stirring often, for 2-3 minutes or until slightly crisp. Set aside. Combine sourdough breadcrumbs and parmesan in a small bowl. Hold cauliflower on its side and slice it. Alternatively, you can remove florets and thickly slice each one. 3 Place a third of cauliflower slices over base of an ovenproof dish. Sprinkle with a third of the shallots and prosciutto. Sprinkle with pepper. Repeat layering of remaining ingredients in another two layers.

4 To make cheese sauce, melt margarine in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Remove pan from heat and gradually whisk in milk. Return pan to medium heat and cook, whisking, until sauce thickens and comes to a simmer. Simmer for 1 minute. Remove pan from heat and stir in grated cheese.

5 Pour warm cheese sauce over cauliflower in ovenproof dish. Sprinkle over parmesan breadcrumbs. Bake in preheated oven for 25-30 minutes or until top is light golden brown. Sprinkle with chopped parsley and pepper to serve.