Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower head (cut into florets)
  • 1 tbsp olive oil
  • 1 small white onion (diced)
  • 250 g white mushrooms (chopped)
  • 3 cloves garlic (crushed)
  • 300 ml skimmed milk
  • 2 tbsp flour
  • 100 g low fat grated cheddar cheese

Instruction

  • Pre-heat oven to 180C Fan
  • Bring a large saucepan of water to the boil, add the cauliflower florets, and cook for 5 minutes until soft. Then drain.
  • Whilst the cauliflower is cooking, heat the olive oil in a large frying pan and sauté the onion and mushrooms for about 5 minutes over a medium heat. Once cooked stir in the garlic and cook for another minute then remove from the heat.
  • Add the drained cauliflower into the large frying pan and combine well with the garlic mushrooms. Then tip the contents of the frying pan into an ovenproof dish.
  • Put the milk and flour into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer and whisk it thoroughly until you have a smooth and thickened white sauce. Then add 75g of the cheese and again whisk until smooth.
  • Pour the sauce into the oven proof dish, sprinkle with the remaining cheese and place onto the middle shelf of your oven.
  • Bake for approximately 25 – 30 minutes until the cheese has browned slightly and is bubbling.
  • Serve with a mixed green salad of lettuce, cucumber, and spring onions.