Yield: 4 servings
|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)|
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.