Food In Season - February Recipes
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Healthy Eating
Cauliflower Cheese
By WLR's Food Information Executive, Laurence Beeken
Ingredients
- 450g Cauliflower, Raw, Average
- 50g Flour, Plain, Average
- 600 ml Milk, Skimmed, Average
- 75 g Cheese, Cheddar, Extra Mature, Average
- 25 g Margarine, Original, Flora*
- 2 Tsp/16g Mustard, Whole Grain, Average
- 1 Tbsp/10g Cheese, Parmesan, Grated, Average
- 5g Chives, Fresh, Average
Method
- Wash and break cauliflower into florets. Cook covered in a small amount of boiling water for around 10 minutes.
- Whilst the cauliflower is cooking make the cheese sauce by putting the milk, margarine and flour into a saucepan.
- Bring to the boil, stirring constantly with a wire whisk, until the sauce blends and thickens.
- Turn the heat to low and cook gently, stirring continuously, for another 30 seconds or so.
- Add the mustard, grated cheese and salt and pepper to taste. Continue to stir until the cheese has melted.
- Drain the cauliflower and place in a warmed ovenproof dish. Cover with the sauce and sprinkle over the Parmesan. Place under a preheated grill to brown.
- Serve immediately sprinkled with chives if required.
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 15 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 255.8 |
|---|---|
| Carbohydrate (g) | 19.9 |
| Protein | 15.8 |
| Fat (g) | 12.5 |
| Fibre (g) | 2.3 |
| Fruit and Veg | 1.5 |
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