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Three Cheese Cauliflower Bake

1

February 4, 2013 by marksetchfield

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Cooking time, 45 minutes, serves 6-8, oven temperature 180 degrees, suitable for vegetarians

INGREDIENTS
2 small cauliflowers
3/4 pint of milk
4oz mature cheddar cheese
4oz mozzarella cheese
4oz red Leicester cheese
4 slices of wholemeal bread
1 vegetable stock cube
3 tsp of flour
A little water
1 tsp dried parsley

Chef says: This is a great way of using leftover bread and vegetables. I often use the leftovers from a Sunday roast, you can throw in broccoli, sprouts and even carrots. Just pour over the cheese sauce and add the grated cheese, then top with breadcrumbs. Bags of pre-grated cheese are often cheaper in multi-buys in most supermarkets, so don’t be scared to cheat, and you can save money.

METHOD
Chop
the cauliflower in to 5cm chunks then place into boiling water along with the stock cube boil until just soft, it should be slightly under cooked as it will continue to soften in the oven. In a food processor blitz the bread into breadcrumbs. Grate all the cheeses on a medium blade. Now pour the milk into a pan and gently heat adding a half measure of each of the cheeses until the its melted, keep stirring at all times. Meanwhile mix the flour with a little cold water into a smooth paste and gradually add to the cheese mix stirring constantly until the mix becomes a smooth paste texture. Once the cauliflower is ready drain and place into an oven proof dish. Spread evenly in the dish and season, then layer the sauce and remaining cheeses until the cauliflower is covered. Evenly spread the breadcrumbs over the top. Add a sprinkle of dried parsley and place in the oven, cook for 45 minutes until the topping is a crisp golden brown.

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