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#WFD – Baked Cauliflower Cheese with a Crispy Topping
Serve as a side-dish to your main meal
POLOKWANE – This week, Review’s What’s for Dinner recipes are all about giving you ideas on what to make for lunch with the family.
We start off with this delicious side dish.
What’s for Dinner suggests giving a Chicken & Broccoli Bake a try with a crumbed topping with breadcrumbs and parmesan to make it even more moreish.
Ingredients
- large head of cauliflower
- 400ml low fat milk
- 1 x KNORR Naturally Tasty Creamy Chicken and Broccoli Bake
- 1 cup grated cheddar cheese
- 125ml breadcrumbs
- 15ml butter
- 45ml freshly grated parmesan cheese
- 15ml Robertsons Thyme
- 1.25ml Robertsons Nutmeg
Method
- Preheat oven to 180 C.
- Remove the green leaves from the cauliflower head and trim the end of the thick stalk so that you are left with the whole head.
- Lightly steam the cauliflower or boil it until it is just tender.
- Remove from the pot and place into an ovenproof baking dish.
- Place the milk into a small pot then whisk in the contents of the sachet of KNORR Naturally Tasty Creamy Chicken & Broccoli Bake and the cheddar cheese.
- Place onto the stovetop and heat until the cheese has melted and the sauce has started to thicken, whisking frequently.
- In the meantime start to prepare the crispy topping – place the breadcrumbs, butter, Parmesan, thyme and nutmeg into a bowl and rub together using your fingertips until combined then season to salt and black pepper.
- Pour the hot cheese sauce over the cauliflower and top with the breadcrumb topping.
- Bake in the oven for 30 minutes.
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