Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Cauliflower Cheese
A British classic: tender cauliflower florets under a mustardy cheddar sauce, baked until bubbling and browned at the edges.
Method
- Heat the oven to 200C (180C fan). Bring a pan of well-salted water to the boil and cook the 250 g of cauliflower florets for 5 minutes, until a knife slides into a stalk with slight resistance — they will finish cooking in the oven.
- Drain the cauliflower thoroughly in a colander and leave it to steam-dry for 2-3 minutes. Any clinging water will thin the sauce, so shake the colander well.
- Melt the 12 g of butter in a small heavy pan over a medium-low heat. Stir in the 12 g of plain flour and cook the roux for 1 minute, stirring constantly, until it smells biscuity but has taken no colour.
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412kcal
19gprotein
27gcarbs
27gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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