- 1 large cauliflower (about 1kg/2lb 4oz), trimmed
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 300g tub cheese sauce
- 100g Swiss cheese such as Gruyère or emmental, grated
- 25g toasted hazelnut, crushed
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 50g fresh breadcrumb
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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.
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.
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.
Add broccoli to this dish if you have some. Just cook it for a few minutes less than the cauliflower.