Ingredients
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Melted butter, to grease
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1 (about 600g) cauliflower, cut into florets
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30g butter
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2 tablespoons plain flour
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500ml (2 cups) milk
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40g (1/2 cup) finely grated parmesan
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2 teaspoons chopped fresh thyme
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Pinch of white pepper
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40g (1/2 cup) coarsely grated cheddar
Method
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1Brush six 250ml (1-cup) capacity ovenproof ramekins with melted butter to lightly grease. Cook the cauliflower in a saucepan of salted boiling water for 5 minutes or until tender. Drain. Divide among the prepared ramekins.
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2Heat the butter in a small saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place the pan over medium-high heat. Cook, stirring, for 5 minutes or until the sauce boils and thickens. Remove from heat. Stir in the parmesan and thyme. Season with salt and white pepper.
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3Preheat grill on high. Pour the sauce over the cauliflower. Top with cheddar. Cook under grill, about 10cm from the heat source, for 5 minutes or until golden. Set aside for 3 minutes to stand. Serve.
Source: taste.com.au
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