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#WFD – Baked cauliflower cheese with a crispy topping
Top with breadcrumbs and bake in a preheated oven for 20-25 minutes until golden brown and bubbling
POLOKWANE – Cauliflower can be seen as an underrated vegetable. Packed with many nutrients, there are many different ways to serve Cauliflower without it looking boring.
Did you know that one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C?
What’s for Dinner says this is one of those easy recipes that will make it simple for you to create the perfect accompaniment to roast chicken or grilled fish.
Ingredients
- 1 large head cauliflower, cut into florets
- 30ml margarine
- 30ml cake flour
- 300ml milk
- KNORR Vegetable Stock Pot
- 150g cheddar cheese, grated
- 10ml mustard
- 60ml breadcrumbs
Method
- Preheat oven to 220C
- Boil cauliflower for 10 minutes or until tender then drain
- While the cauliflower is boiling melt the margarine in a saucepan and whisk in the flour to form a roux
- Slowly whisk in the milk to make a smooth sauce then add the KNORR Vegetable Stock Pot and continue whisking until the sauce has started to thicken
- Stir in the cheddar cheese and allow to melt then add the cooked cauliflower and mustard and combine
- Transfer to a small ovenproof dish, top with breadcrumbs and bake in a preheated oven for 20-25 minutes until golden brown and bubbling.


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