Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Cauliflower - cut into florets |
| 2 ounces | Butter; (50g) |
| 2 ounces | Plain flour; (50g) |
| 1 pint | Milk; (600ml) |
| 3 teaspoons | Schwartz Dill Weed |
| ½ teaspoon | Schwartz Season All |
| ¼ teaspoon | Schwartz Ground White Pepper |
| 4 ounces | Lean cooked ham/bacon - chopped; (100g) |
| 4 ounces | Red Leicester cheese - grated; (100g) |
| 1 \N | 11 ounces ti sweetcorn - drained; (optional) (325g) |
| ½ ounce | Butter; (15g) |
| 2 ounces | Fresh white breadcrumbs.; (50g) |
GARNISH
Cook the cauliflower in salted water for 5 - 10 minutes. Drain and keep warm. To make the sauce, melt the butter and stir in the flour. Cook over a gentle heat for 1 - 2 minutes. Remove from heat and blend in the milk.
Bring to the boil, stirring continuously and simmer for 1 minute. Add the Dill Weed, SeasonAll, Pepper, ham cheese and the sweetcorn, if using.
Gently heat through. In a separate pan, melt the butter, stir in the breadcrumbs and fry until golden brown. Place the cauliflower in a serving dish. Pour over the sauce and sprinkle over the breadcrumbs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.