recipes_Australia_Issue_130_May_2017

With just five ingredients, this classic baked vegetable dish is super-easy

On the side

82 recipes+

Cheesy Cauliflower

SERVES 4 PREP 5 minutes

COOK 25 minutes COST $2 a serve

+ TOP TIP No baby cauliflowers? Use 750g

cauliflower cut into small florets instead.

+ DIY IDEAS Serve sprinkled with parsley

or chives. Use cream instead of milk.

4 baby cauliflower heads

40g butter, at room temperature

2 tablespoons plain flour

2 cups milk

1½ cups grated tasty cheese

1 Preheat oven to 200ºC/180ºC fan-forced.

Grease 4 x 1½- cup ramekins. Place prepared

ramekins on an oven tray.

2 Cook cauliflower in a saucepan of boiling

water for 10 minutes or until just tender.

Drain. Place in prepared ramekins.

3 Melt butter in a large saucepan over

moderate heat. Stir in flour until mixture

bubbles and thickens. Gradually whisk

in milk until combined. Bring to the boil.

Reduce heat; simmer, stirring occasionally,

for 5 minutes or until sauce thickens

slightly. Add cheese; cook and stir for

1 minute or until melted and combined. Pour

cheese sauce over cauliflower in dishes.

4 Bake for 8 minutes or until golden brown

and cauliflower is tender.

here to help take 5

+ CHEESY BROCCOLI Instead

of cauliflower, use 750g broccoli,

cut into florets.

+ CHEESY POTATO Use 800g

coarsely chopped all-rounder

potatoes (such as desiree) instead of

cauliflower. Cook for an extra 5 minutes.

+ CHEESY PUMPKIN Use 800g

coarsely chopped pumpkin instead

of cauliflower. Instead of boiling,

place in a microwave-safe bowl

with 2 tablespoons water. Microwave

on High (100%) for 5 minutes or until

tender. Stand 1 minute. Drain. Cook for

a further 5 minutes.

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