0

Servings 4
Calories 532 kcal
Prep Time20 mins
Cook Time20 mins
Total Time40 mins

Ingredients
 

  • 1 head broccoli, broken into smaller florets
  • 8 spring onions, sliced diagonally
  • 1 pint milk
  • 0.25 tsp fresh nutmeg
  • 75 g butter
  • 75 g plain flour
  • 200 g grated extra strong Cheddar cheese, plus a little extra for the top
  • salt and freshly ground black pepper
  • 2 tsp English mustard
  • 200 g sunblush tomatoes, roughly chopped

Instructions
 

  • Heat the milk and add the spring onion and nutmeg and leave to infuse for 10 minutes.
  • In another pan, warm the butter until it has melted, add the flour and stir till it thickens and comes together. Add the warm milk and whisk to a boil until you have a smooth sauce. Off the heat, stir in the cheese and mustard, then season well with salt and pepper. Keep warm.
  • Place a large pan of water on the stove, season well with salt, and then bring to a boil.
  • Once boiling, add the cauliflower and cook until slightly underdone, then remove from the pan with a slotted spoon and place into iced water.
  • Next, drain REALLY well in a colander.
  • Arrange the cooked cauliflower into a baking dish to fit nice and tight.
  • Sprinkle over the tomatoes and spoon over the sauce, then top with the extra cheese.
  • Brown under a hot grill or in a hot oven.
  • Serve with spicy mango chutney on the side and crusty bread.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Cauliflower Cheese with Cheddar and Spring Onions
Amount per Serving
Calories
532
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Cholesterol
 
102
mg
34
%
Sodium
 
583
mg
25
%
Potassium
 
901
mg
26
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cauliflower
Course Vegetables
Cuisine Autumn, British, Easter, ITV This Morning, Spring, Winter
No ratings yet

Leave a Comment

TOP