With just five ingredients, this classic baked vegetable dish is super-easy
SERVES 4 PREP 5 minutes
COOK 25 minutes COST $2 a serve
+ TOP TIP No baby cauliflowers? Use 750g cauliflower cut into small florets instead.
+ DIY IDEAS Serve sprinkled with parsley or chives. Use cream instead of milk.
4 baby cauliflower heads
40g butter, at room temperature
2 tablespoons plain flour
2 cups milk
1½ cups grated tasty cheese
1 Preheat oven to 200ºC/180ºC fan-forced. Grease 4 x 11/2- cup ramekins. Place prepared ramekins on an oven tray.
2 Cook cauliflower in a saucepan of boiling water for 10 minutes or until just tender. Drain. Place in prepared ramekins.
3 Melt butter in a large saucepan over moderate heat. Stir in flour until mixture bubbles and thickens. Gradually whisk in milk until combined. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly. Add cheese; cook and stir for 1 minute or until melted and combined. Pour cheese sauce over cauliflower in dishes.
4 Bake for 8 minutes or until golden brown and cauliflower is tender.