Monday 18 August 2014

Cauliflower Gratin

Serves 6

Creamy and comforting, this old favourite is a lovely accompaniment to a winter meal. Growing up, my mum's roast meats were always served with cheesy cauliflower on the side. Cauliflower is a great low-carb alternative to starchy potatoes and is high in dietary fibre, folate and vitamin C.  Served this way, my kids devour it within a minute or two of their plates hitting the dinner table.  So simple, yet it's one of my all time favourite dishes.

What's in it?

40g low-fat cheese, cubed
1L water
1/2 cauliflower, cut into florets
20g butter, cubed
30g plain flour
310g skim milk
salt and pepper, to season
1 batch of parmesan and herb breadcrumbs (Click here for recipe)

How do I make it?

1. Preheat oven to 180°C

2. Place cheese in mixing bowl and grate 10sec / speed 7. Set aside.

3. Without cleaning bowl, place water in mixing bowl and bring to the boil, approximately 10min / varoma / speed 3, or until varoma temperature is reached. 

4. Place cauliflower in lower varoma tray.  Place varoma tray on mixing bowl lid and steam 8min / varoma / speed 3.

5. Place steamed cauliflower into a casserole dish or medium size ceramic baking dish. Dry mixing bowl.

6. To make cheese sauce, add all remaining ingredients (except reserved cheese) to mixing bowl and cook 7min / 90°C / speed 4. When finished, add reserved cheese and mix 20sec / speed 3. 

7. Pour cheese sauce over cauliflower and top with 1 batch of parmesan and herb breadcrumbs. Bake in oven for 20 minutes, or until lightly golden.  Serve immediately.

4 ProPoints per serve.

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