Name: Cauliflower gratin
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 cauliflower (1kg), broken into florets; 50 gram butter; 1/4 cup (35g) plain flour; 1 1/2 cup (375ml) hot milk; 1/2 cup (60g) coarsely grated cheddar cheese; 1/4 cup (20g) finely grated parmesan cheese; 1 tablespoon packaged breadcrumbs

To many kids, cauliflower can be a pretty unexciting vegetable. Smothered with cheese and baked to crispy, golden perfection, well, that’s another story.

Looking for more cauliflower recipes?

Ingredients

1 cauliflower (1kg), broken into florets

50 gram butter

1/4 cup (35g) plain flour

1 1/2 cup (375ml) hot milk

1/2 cup (60g) coarsely grated cheddar cheese

1/4 cup (20g) finely grated parmesan cheese

1 tablespoon packaged breadcrumbs

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Boil, steam or microwave cauliflower until tender; drain. Place in a medium shallow ovenproof dish.

3.Meanwhile, melt butter in a medium saucepan. Add flour and stir over heat until mixture bubbles and thickens. Gradually stir in milk until smooth. Continue stirring until mixture boils and thickens. Remove from heat and stir in cheeses.

4.Pour sauce over cauliflower in dish; sprinkle with breadcrumbs. Bake about 15 minutes or until browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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