July 12, 2018
Side Dishes, Dairy, Cheese,
Cheddar, Vegetables, Cauliflower, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Potluck, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Milk more
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"From our Saturday newspaper The Weekend West, times are estimated."
Separate the cauliflower into even sized florets, cutting round the core, then bring a large pan of salted water to the boil and add the cauliflower and boil for 8 minutes or until just tender and drain into a colander and allow to steam-dry.
Shake the cauliflower if necessary to remove as much water from the crevices as you can and arrange in a large casserole dish.
To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the times, until it thickens into a smooth, creamy sauce.
Remove the bay leaves, add 100 grams of the cheese and season to taste and then pour over the cauliflower and scatter with the remaining cheese,
If cooking now, go straight to the next sept, alternatively, cover and chill (this recipe can made a day ahead).
When ready to cook, heat oven to 220C (200C fan-forced).
Scatter the bread and walnuts over the cauliflower and bake for 25 minutes or until golden.
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