Your Baby & Toddler - - Nutrition -

2 heads of cau­li­flower, bro­ken into flo­rets

1 cup wa­ter 4 ta­ble­spoons but­ter 2 spring onions, thinly sliced

¼ cup flour ½ tea­spoon mus­tard pow­der

2 cups milk 2 cups grated ched­dar cheese (or use gouda

for a milder taste) salt and black pep­per to taste

Pre­heat the oven to 180°C. Place the cau­li­flower and wa­ter in a large pot, cover with lid and bring to the boil. Re­duce the heat and let the cau­li­flower cook for about ten min­utes. In the mean­time make a cheese sauce. Melt the but­ter in a medium-sized saucepan. Add the spring onions and fry gen­tly for a few min­utes. Stir in the flour un­til it forms a smooth paste and then add the milk a lit­tle at a time, stir­ring all the time (use a bal­loon whisk to avoid lumps form­ing). Stir un­til the sauce thick­ens, about eight min­utes. Re­move from heat and stir in half the cheese. Drain the cau­li­flower well and add to the cheese sauce. Trans­fer to an oven­proof dish (or use ramekins for in­di­vid­ual serv­ings) and sprin­kle the rest of the cheese over. Bake for 20 to 30 min­utes, or un­til the cheese is melted.


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