Crunchy cauliflower cheese

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1. Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.
2. Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.
3. Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.

Adding broccoli

Add broccoli to this dish if you have some. Just cook it for a few minutes less than the cauliflower.

Per serving

430 kcalories, protein 22g, carbohydrate 22g, fat 28 g, saturated fat 12g, fibre 5g, salt 1.38 g

Latest comments and suggestions

• Stela

  28 October 2008

  Stela rated and commented on this recipe

  

  Really easy to make. I used chopped wallnuts instead of hazelnuts. Very tasty. Will definitely make again.

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• Catherine Money

  20 July 2009

  Catherine Money commented on this recipe

  Under item 2 of Method it says add breadcrumbs to bowl with other ingredients but under item 3 it says sprinkle breadcrumbs on top. Which is it?

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http://www.bbcgoodfood.com/recipes/2623/

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Ingredients

• 1 large cauliflower (about 1kg/2lb 4oz), trimmed
• 300g tub cheese sauce
• 100g Swiss cheese such as Gruyère or emmental, grated
• 25g toasted hazelnuts , crushed
• 50g fresh breadcrumbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 1 large cauliflower (about 1kg/2lb 4oz), trimmed
• 300g tub cheese sauce
• 100g Swiss cheese such as Gruyère or emmental, grated
• 25g toasted hazelnuts , crushed
• 50g fresh breadcrumbs

Per serving

430 kcalories, protein 22g, carbohydrate 22g, fat 28 g, saturated fat 12g, fibre 5g, salt 1.38 g

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