every one a winner
every one a dinner
To serve – 4 to 6
Preparation time – 15 minutes
Cooking time – 15 minutes
Comfort food at its best.
1 head of cauliflower, outer leaves removed, separated into large florets Salt and freshly ground black pepper 100 g/3 ½ oz fresh breadcrumbs For the Cheese Sauce: 30 g/1 oz butter, diced 3 tbsp plain flour 1 ½ tsp yellow mustard powder 450 ml/15 fl oz milk 125 g/4 ½ oz mature Cheddar cheese, grated
- Bring a large saucepan of salted water to the boil. Add the cauliflower florets and boil for 7 minutes, or until just tender. Drain well and rinse with cold water to stop the cooking. Arrange the florets in an ovenproof serving dish with the stems down.
- Preheat the grill on its highest setting. To make the cheese sauce, melt the butter in a pan over a low heat, add the flour and mustard powder and stir to combine. Cook for 2 minutes, stirring all the time. Remove from the heat, gradually add the milk and stir constantly until smooth. Return to the heat and bring slowly to the boil, then reduce the heat and simmer to thicken for 1-2 minutes. Remove the pan from the heat and stir in three-quarters of the cheese until melted. Season to taste with salt and freshly ground black pepper, then pour the sauce over the florets.
- Combine the remaining cheese with the breadcrumbs and sprinkle over the florets. Place the dish under the grill for 10 minutes, or until the sauce bubbles and the top is golden.
- Serve hot straight from the dish.
Coming soon- Where to buy Wot Eat ingredients NEAR YOU.
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