It’s two great snacks in one with this easy recipe for cauliflower cheese on toast. You could also swap in purple sprouting broccoli if cauliflower isn’t in season.
A dark rye is the best bread, but the cheese is up to you – maybe a mature Cheddar, a crumbly Lancashire or a Stilton.
Join Extradelicious to unlock Cook Mode
Ingredients
- 500g cauliflower (about 1 small one or ½ a large one), cut into bite-size florets
- 30g butter, plus extra for spreading
- 2 tbsp plain flour
- 400ml milk
- 200g mature, crumbly cheese (or vegetarian alternative)
- ¼ whole nutmeg, freshly grated
- 1 egg yolk
- 4 slices dark rye bread
Join Extradelicious to unlock Cook Mode
Method
- Cook the cauliflower in boiling water for 8-10 minutes, until just tender with a little crunch left. Drain thoroughly and set aside.
- Heat the butter in a small pan and add the flour. Cook, stirring constantly, for a minute or so and remove from the heat. Add the milk, a little at a time, stirring in each addition. Return the pan to the heat and cook gently for 8-10 minutes, or until the sauce has thickened.
- Stir in the cheese and nutmeg, then the cauliflower, and season to your liking. Remove from the heat and fold in the egg yolk.
- Preheat the grill to high and toast the rye bread. Allow it to cool and butter lightly. Top each slice with the cauliflower, then pop under the grill and cook for a few minutes, until the topping has browned nicely.
Nutrition
- 505kcals Calories
- 33.8g (20.8g saturated) Fat
- 24.1g Protein
- 25.7g (8.3g) Carbs
- 1.6g Salt
Leave a comment, question or tip