Ham and cauliflower savoury
4 servings
Ingredients
| Quantity | 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 | 11 ounces ti sweetcorn - drained; (optional) (325g) | |
| ½ | ounce | Butter; (15g) |
| 2 | ounces | Fresh white breadcrumbs.; (50g) |
Directions
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.
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