| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury13, Sainsbury’s |
1 |
servings |
INGREDIENTS
|
|
For the cauliflower |
| 500 |
g |
Frozen cauliflower florets; (1lb) |
| 50 |
g |
Butter; (2oz) |
| 2 |
|
Cloves garlic; crushed |
| 8 |
|
Sun-dried tomatoes; sliced |
| 1 |
ts |
Chilli powder |
| 2 |
tb |
Plain flour |
| 900 |
ml |
Milk; (1 1/2 pints) |
| 175 |
g |
Grated Cheddar cheese; (6oz) |
|
|
Salt and white pepper |
| 2 |
tb |
White breadcrumbs |
| 1 |
tb |
Grated parmesan |
INSTRUCTIONS
FOR THE TOPPING
Cook the cauliflower florets according to the pack instructions.
Melt the butter in a large saucepan, add the garlic. Cook for 1 minute.
Add the sun-dried tomatoes and chilli powder, then stir in the flour.
Stir in the milk, a little at a time and slowly bring the mixture to the
boil.
Add the cheese and stir until it has melted.
Season to taste.
Arrange the cauliflower florets in an ovenproof dish. Pour over the sauce.
Mix the topping ingredients together, sprinkle over the cauliflower cheese.
Place under a moderate grill until the topping is golden brown.
Converted by MC_Buster.
NOTES : Cauliflower cheese with a kick!
Converted by MM_Buster v2.0l.
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