Cauliflower cheese on toast
- February 2006
- for 4 people
- Ready in 35 minutes
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.
- 33.8g (20.8g saturated)
- 25.7g (8.3g)
If you want to do this as a starter for a more formal meal, or if you just like garnishes, try this. Heat 100ml olive oil in a small pan. When it is hot, add 10-12 whole sage leaves – this is best done in 2 batches. Fry the leaves for no more than a minute or so, then remove them with a slotted spoon and allow to drain on kitchen towel. Crumble 1 dried red chilli or 1/4 teaspoon crushed chillies over the sage leaves, then scatter the sage over the cauliflower cheese just before serving.
When sprouting broccoli is on the market try swapping them for the cauliflower.
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