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Cauliflower cheese pots

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • Melted butter, to grease
  • 1 (about 600g) cauliflower, cut into florets
  • 30g butter
  • 2 tablespoons plain flour
  • 500ml (2 cups) milk
  • 40g (1/2 cup) finely grated parmesan
  • 2 teaspoons chopped fresh thyme
  • Pinch of white pepper
  • 40g (1/2 cup) coarsely grated cheddar


  • 1
    Brush 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.
  • 2
    Heat 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.
  • 3
    Preheat 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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