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CREAMED CAULIFLOWER WITH HERB CRUMB TOPPING

Serves: 6

Ingredients:

Cooking spray
1 large cauliflower – trimmed, washed, cut into florets
½ oz (12 g) butter
1 large leek – trimmed, washed, chopped
2 cloves garlic – peeled and crushed
3 level tablespoons plain flour
1 ¾ cups (420 ml) milk
½ level teaspoon salt
⅛ level teaspoon black pepper
2 oz (50 g) Parmesan cheese

½ oz (12 g) butter
2 cloves garlic – peeled and crushed

Bread mixture ingredients:
⅛ cup dried breadcrumbs
¼ level teaspoon salt
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh thyme

Method:

  1. Set an oven at 400 F (200 C).
  2. Spray a 13” x 9” (33 cm x 23 cm) baking dish with cooking spray.
  3. Cook the cauliflower florets in boiling water for about 15 minutes until tender. Drain.
  4. Melt ½ oz (12 g) butter in a pan.
  5. Add:
    • leeks
    • 2 cloves crushed garlic
    Cook for about 7 minutes or until tender. Remove from the heat.
  6. Add the flour to the pan and stir.
  7. Gradually stir in the milk.
  8. Return the pan to the heat and bring to the boil, stirring continuously.
  9. Remove the pan from the heat. Stir in:
    • salt
    • pepper
    • cheese
    • cauliflower
  10. Pour the cauliflower mixture into the prepared baking dish.
  11. Put the bread into a food processor and convert to fine breadcrumbs.
  12. Melt ½ oz (12 g) butter in a pan.
  13. Add 2 cloves crushed garlic and cook for 30 seconds.
  14. Add the “Bread mixture” ingredients and mix well.
  15. Sprinkle over the cauliflower.
  16. Bake for 30 minutes until browned and bubbly.
  17. Serve piping hot.