| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Cauliflower – cut into florets |
| 2 |
oz |
Butter; (50g) |
| 2 |
oz |
Plain flour; (50g) |
| 1 |
pt |
Milk; (600ml) |
| 3 |
ts |
Schwartz Dill Weed |
| 1/2 |
ts |
Schwartz Season All |
| 1/4 |
ts |
Schwartz Ground White Pepper |
| 4 |
oz |
Lean cooked ham/bacon – chopped; (100g) |
| 4 |
oz |
Red Leicester cheese – grated; (100g) |
| 1 |
|
11 ounces ti sweetcorn – drained; (optional) (325g) |
| 1/2 |
oz |
Butter; (15g) |
| 2 |
oz |
Fresh white breadcrumbs.; (50g) |
INSTRUCTIONS
GARNISH
Cook the cauliflower in salted water for 5 - 10 minutes. Drain and keep
warm. To make the sauce, melt the butter and stir in the flour. Cook over a
gentle heat for 1 - 2 minutes. Remove from heat and blend in the milk.
Bring to the boil, stirring continuously and simmer for 1 minute. Add the
Dill Weed, SeasonAll, Pepper, ham cheese and the sweetcorn, if using.
Gently heat through. In a separate pan, melt the butter, stir in the
breadcrumbs and fry until golden brown. Place the cauliflower in a serving
dish. Pour over the sauce and sprinkle over the breadcrumbs.
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