Cauliflower
Cheese
Serves 2
3 ½ points per serving points plan (same for core)
3 ½ points per serving points plan (same for core)
1 cauliflower
1oz flour
½ pint cold skimmed milk
1tsp wholegrain mustard
½ tsp Marmite
½ tsp stock granules
2oz half-fat strong cheddar
1 tbsp Parmesan
pepper
1oz flour
½ pint cold skimmed milk
1tsp wholegrain mustard
½ tsp Marmite
½ tsp stock granules
2oz half-fat strong cheddar
1 tbsp Parmesan
pepper
Preheat oven,
about 200C.
Put milk in saucepan. Whisk in the flour. Add the mustard, stock granules, Marmite, pepper, Parmesan and most of the cheddar (reserve about half an ounce).
Heat slowly, stirring, till boiling.
Simmer gently for a couple of minutes.
Meanwhile, floret a cauliflower. Steam or microwave until just tender. Place in an ovenproof dish.
Pour the cheese sauce over the cauliflower and sprinkle the remaining cheddar on top.
Bake for about half an hour.
Put milk in saucepan. Whisk in the flour. Add the mustard, stock granules, Marmite, pepper, Parmesan and most of the cheddar (reserve about half an ounce).
Heat slowly, stirring, till boiling.
Simmer gently for a couple of minutes.
Meanwhile, floret a cauliflower. Steam or microwave until just tender. Place in an ovenproof dish.
Pour the cheese sauce over the cauliflower and sprinkle the remaining cheddar on top.
Bake for about half an hour.
Cauliflower Cheese
No Count
1 cauliflower, chopped
295g can Campbell's Condensed Cream Mushroom soup
150ml (1/4pt) milk
150g (5 1/2oz) (one tub) ELF Cheese (if you want to use low fat cheese just grate up the same quantity - obviously this will need to be pointed - I am too tight with my points!!!)
30ml (2 tbsp) Krisprolls broken down into breadcrumbs
1 . Boil cauliflower until tender. Drain and place in warmed 1.2lt (2pt) flame-proof dish.
2 . Meanwhile, in small pan combine soup, milk and half cheese and heat through.
3 . Pour sauce over cauliflower and top with remaining cheese (I just blobbed bits on as obviously you can't grate it!!) and breadcrumbs. Grill until golden
1 cauliflower, chopped
295g can Campbell's Condensed Cream Mushroom soup
150ml (1/4pt) milk
150g (5 1/2oz) (one tub) ELF Cheese (if you want to use low fat cheese just grate up the same quantity - obviously this will need to be pointed - I am too tight with my points!!!)
30ml (2 tbsp) Krisprolls broken down into breadcrumbs
1 . Boil cauliflower until tender. Drain and place in warmed 1.2lt (2pt) flame-proof dish.
2 . Meanwhile, in small pan combine soup, milk and half cheese and heat through.
3 . Pour sauce over cauliflower and top with remaining cheese (I just blobbed bits on as obviously you can't grate it!!) and breadcrumbs. Grill until golden
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