Cauliflower cheese

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Cauliflower cheese recipe

A simple five-ingredient recipe that's full of flavour

40 minutes

Serves 2

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

Cauliflower cheese is one of my favourites, so I’ve created this healthier version. The sauce is really versatile and can be used with many different vegetables; use over broccoli or leeks as a vegetable accompaniment with a larger meal.

Two hands - one large, one smallSuitable for young cooks

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

Cauliflower cheese is one of my favourites, so I’ve created this healthier version. The sauce is really versatile and can be used with many different vegetables; use over broccoli or leeks as a vegetable accompaniment with a larger meal.

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 1 whole cauliflower, cut into florets
  • 2 heaped teaspoons cornflour
  • 300ml skimmed milk
  • 90g reduced-fat cheddar cheese, grated
  • ¼ teaspoon mustard powder

CALORIES: 276

FAT: 9.3g

5 A DAY: 2

SALT: 1g

SUGAR: 11g

Method

  1. Put the cauliflower into boiling water in a saucepan. Bring the water back to the boil, cover the pan and simmer for 10 minutes.
  2. Drain the cauliflower and place it in an ovenproof dish.
  3. Mix the cornflour with a little of the milk to form a paste.
  4. Put the remaining milk into a saucepan and heat until boiling. Add the cornflour paste, stirring until the milk thickens into a sauce.
  5. Remove the pan from the heat and stir in half the cheese and the mustard.
  6. Pour over the cauliflower and sprinkle over the rest of the cheese.
  7. Grill until golden and bubbling.

The cauliflower counts as two portions of your 5 A DAY, but consuming a variety of vegetables and fruit is important


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