Cheesy Cau­li­flower

With just five ingredients, this clas­sic baked veg­etable dish is su­per-easy

Recipes+ - - Contents -

Cheesy Cau­li­flower

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.

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