A 400g bargain tray of cauliflower and brocolli florets at Morrison's yesterday, for 19 pence instead of £1.76, inspired this variation on cauliflower cheese. Easy to make, nutritious, and a pleasure to eat.
The florets were steamed gently for twenty minutes. The sauce was made with standard fresh milk and two teaspoons of cornflour, and 100g of coloured mild cheddar cheese. The milk and the water were added to a measuring jug (about 300mls) containing the cornflour, and stirred together thoroughly. Then the mixture was decanted into a small saucepan. The cheese was cut into thin squares, and gradually added to the saucepan as the sauce began to thicken, stirring continuously. The heat was reduced to the minimum, and I continued to stir for five minutes until all of the cheese had dissolved into the sauce. Then I removed the pan from the heat.
Decant the florets from the steamer onto a serving plate, and spoon the sauce over them. Dress with freshly ground black pepper. Delicious! Serves two.
Cauliflower and Brocolli Florets in a Cheddar Cheese Sauce
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