Ham and cauliflower savoury

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)


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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