Name: Cauliflower cheese with crunchy topping
Cook time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 50 gram butter, coarsely chopped; 2 tablespoon plain flour; 2 cup (500ml) milk; 1 1/4 cup (150g) grated swiss cheese; 1 (1.5kg) cauliflower, cut into florets; 1 (150g) brown onion, finely chopped; 1/2 cup (40g) finely grated parmesan cheese; 1/3 cup (25g) flaked almonds; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

50 gram butter, coarsely chopped

2 tablespoon plain flour

2 cup (500ml) milk

1 1/4 cup (150g) grated swiss cheese

1 (1.5kg) cauliflower, cut into florets

1 (150g) brown onion, finely chopped

1/2 cup (40g) finely grated parmesan cheese

1/3 cup (25g) flaked almonds

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

Melt butter in a medium saucepan over medium heat, add flour and stir for about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk and continue stirring until sauce boils and thickens. Remove from heat; stir in swiss cheese until melted.

Place cauliflower and onion into a 4.5-litre (18-cup) slow cooker; toss to combine. Season to taste. Pour over cheese sauce and toss to coat. Sprinkle with parmesan.

Cook, covered, on low, for 3 hours. Sprinkle with nuts and parsley to serve.

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Ingredients

Method

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