Cauliflower Cheese With Walnuts & Crumbs

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West, times are estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (174.9 g)
  • Calories 229
  • Total Fat - 15.1 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 31 mg
  • Sodium - 354.3 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 3.5 g
  • Sugars - 1.8 g
  • Protein - 9.6 g
  • Calcium - 211.7 mg
  • Iron - 1 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Shake the cauliflower if necessary to remove as much water from the crevices as you can and arrange in a large casserole dish.

Step 3

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.

Step 4

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,

Step 5

If cooking now, go straight to the next sept, alternatively, cover and chill (this recipe can made a day ahead).

Step 6

When ready to cook, heat oven to 220C (200C fan-forced).

Step 7

Scatter the bread and walnuts over the cauliflower and bake for 25 minutes or until golden.

Tips & Variations

No special items needed.