Name: Cauli cheese with crunchy sage crumbs
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 large cauliflower broken into florets; 50g butter; 3 tbsp plain flour; 400ml semi-skimmed milk; 1 good tsp grainy mustard; 100g strong cheddar or gruyère; 10 leaves sage roughly chopped; 3 slices white bread cut into chunks; (or vegetarian alternative) 2 tbsp of grated parmesan; to serve green salad; to serve crusty bread

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Cauli cheese with crunchy sage crumbs

Cauli cheese with crunchy sage crumbs

Janine Ratcliffe

Published: December 19, 2014 at 2:32 PM

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Serves 4

A little effort

Total time: 45 mins

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A British comfort food favourite. Creamy cheese sauce and cauliflower, covered in crunchy sage crumbs is warming, filling and a dish the whole family will love

Vegetarian

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Ingredients

Nutrition

1 large cauliflower

broken into florets
50g butter
3 tbsp plain flour
400ml semi-skimmed milk
1 good tsp grainy mustard
100g strong cheddar or gruyère
10 leaves sage

roughly chopped
3 slices white bread

cut into chunks
(or vegetarian alternative) 2 tbsp of grated parmesan
to serve green salad
to serve crusty bread

Nutrition: per serving

kcal409
fat23.9g
carbs27.7g
fibre5.2g
protein21.1g
salt1.5g

Method

step 1

Simmer the cauliflower in boiling, salted water until just tender then leave to drain really well while you make the sauce.
step 2

Melt the butter in a pan, stir in the flour and cook for a couple of minutes, stirring all the time. Gradually add the milk, stirring until you have a smooth sauce. Simmer for a few minutes, then stir in the mustard and cheese.
step 3

Whizz the bread and sage together to make crumbs and stir in the parmesan.
step 4

Heat the oven to 190C/fan 170C/gas 5. Mix the cauliflower with the sauce and tip into individual dishes (or one large baking dish). Sprinkle over the crumbs and bake for 20-25 minutes until bubbling. Serve with salad and crusty bread.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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