This baked cauliflower with cheese is an irresistibly delicious and healthy side dish ready in an hour. Made with roasted cauliflower, creamy Mornay sauce, and baked until crispy and golden brown ...
Season with salt and pepper. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling.
Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the ...
Buy firm cauliflower with no brown spots on the florets. The stem and leaves should be crisp and shouldn’t have a rubbery texture (a sign your cauli is getting on a bit). Store in the fridge in a ...
Preheat the oven to 220°C. Cook the cauliflower in boiling salted water until tender, then drain. Wash and slice the leeks. Cook in 1 T butter in a saucepan until soft. Melt 2 T butter in another ...
Scrape the cauliflower and cheese sauce into the pasta and toss well ... 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano. Bake the pasta for about 20 minutes, until the sauce is bubbling ...
Remove the pan from the heat and stir in the ricotta cheese. Add the pasta and toss well, then stir in the Swiss cheese and half of the Cheddar. Scatter the cauliflower in an ovenproof dish and ...
You can get this prepped in the morning, ready to bake up ... Add the cauliflower florets to the sauce and let it blip away until thickened while you coarsely grate the cheese.
1 medium russet potato, peeled and cut into 1-inch chunks 2 medium carrots, peeled and cut into 1-inch pieces 2 cups (200 g) cauliflower ... coated with cheese. If desired, preheat the oven to 350 F.