Creamy baked cauliflower
Think of this as a creamier, richer take on traditional family bake, cauliflower cheese
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 55 mins
plus infusing
Vegetarian
- Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
- Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
- Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
- In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
- Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.
PER SERVING
253 kcalories, protein 10g, carbohydrate 23g, fat 14 g, saturated fat 8g, fibre 4g, sugar 8g, salt 0.38 g
Recipe from Good Food magazine, December 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1789650/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 500ml whole milk
- 2 small onions , 1 quartered, 1 finely chopped
- 1 blade mace
- 4 bay leaves (fresh if you have), scrunched in your hand
- 1kg cauliflower , broken into large florets
- 85g butter , plus a knob
- 85g plain flour
- grating of nutmeg
- 50g coarse breadcrumbs (dried or stale)
Buy ingredients
Search Good Food
0
ratings
Roast turkey with pecan, sausage & chestnut stuffing & roast shallots
This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze
1
rating
Get the free BBC Good Food app
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 55 mins
plus infusing
Vegetarian
Ingredients
- 500ml whole milk
- 2 small onions , 1 quartered, 1 finely chopped
- 1 blade mace
- 4 bay leaves (fresh if you have), scrunched in your hand
- 1kg cauliflower , broken into large florets
- 85g butter , plus a knob
- 85g plain flour
- grating of nutmeg
- 50g coarse breadcrumbs (dried or stale)
PER SERVING
253 kcalories, protein 10g, carbohydrate 23g, fat 14 g, saturated fat 8g, fibre 4g, sugar 8g, salt 0.38 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
19 February 2012
swissliz rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 February 2012
Gary Shields commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 April 2012
tashashka rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 December 2012
Louise rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.