Cauliflower Bake

The red of the tomatoes is a great contrast to the cauliflower and herbs, making this dish appealing to both the eye and the palate.

Cook’s Tip : This dish could be made with broccoli instead of cauliflower as an alternative.

Grading : easy
Preparation : 10 mins
Cooking : 45 mins

Ingredients : Serves 4

500g cauliflower, broken into florets
600g potatoes, cubed
100g cherry tomatoes

Sauce

2 tbsp butter or margarine
ginger chopped
3 tbsp plain flour
300 ml/10 fl oz milk or water
85g shredded cheese
½ tsp paprika
2 tbsp chopped fresh flat-leaf parsley
salt and pepper
chopped fresh parsley, to garnish

Method

1. Cook the cauliflower in a saucepan of boiling water for 10mins. Drain well and reserve. Meanwhile, cook the potatoes in a pan of boiling water for 10mins, drain and reserve. (suggest: use the same cauliflower water to cook the potatoes and keep as stock soup)

2. To make the sauce, melt the butter in a saucepan and sauté the ginger for 1 min. Stir in the flour and cook, stirring constantly for 1 min. Remove the saucepan from the heat and gradually stir in the stock (and top up with milk), 55g of the cheese, the paprika and parsley. Return the saucepan to the heat and bring to the boil, stirring constantly. Season with salt and pepper to taste.

3. Spoon the cauliflower into a deep ovenproof dish. Add the cherry tomatoes and top with the potatoes. Pour the sauce over, potatoes and sprinkle on the remaining cheese.

4. Cook in a preheated oven, 180 degrees/gas mark 4, for 20 mins or until the vegetables are cooked through and the cheese is golden brown and bubbling. Garnish and serve immediately.