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#WFD – Baked cauliflower cheese with a crispy topping
Bake in the oven for 30 minutes.
POLOWANE – This delicious dish is perfect for vegetarians or anyone looking to take a break from meat.
What’s for Dinner suggests giving this bake a try with a crumbed topping with breadcrumbs and parmesan to make it even more moreish. Serve as a side-dish to your favourite home cooked meal.
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.
