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.
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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.
