| Ingredients
1
whole cauliflower
2
sticks celery, diced
2
carrots, diced
1
large potato, diced
6
mushrooms, chopped
½
capsicum, diced
¾
cup chopped parsley
½
cup cornflake crumbs
½
cup grated cheese
salt
white
pepper
Cheese
Sauce
40
g butter
2
tblsp plain flour
1½
cups milk
½
cup grated cheese
|
Method
Cut the cauliflower into florets, place in a covered microwave
bowl with 2 cups of boiling water, and steam for 8 minutes on High (the
florets should hold their shape when handled. Do not overcook). Drain and
set aside.
Prepare the celery, carrots, potato, mushrooms, capsicum
and parsley. Combine and pack into a lightly greased shallow ovenproof
dish. Season with salt and pepper.
Cut the cauliflower florets in half down the stalks and
lay flat on top of the diced vegetables.
Cheese Sauce
Place the butter in a covered glass bowl and microwave
on High for 30 seconds. Add the flour and mix well. Gradually stir in the
milk, using a whisk to keep the sauce smooth. Cook (uncovered) on High
for 2 minutes, remove from the oven, and whisk thoroughly. Cook for a further
2 minutes, add the grated cheese and seasoning, and cook for another minute.
Pour the cheese sauce over the cauliflower and vegetables.
Sprinkle the cornflake crumbs over the top and then the grated cheese.
Bake in the oven at 170°C for 30 minutes, and then at 150°C for
a further 20 minutes.
Serve as an accompaniment to meat or chicken. Or, simply
enjoy the dish as a main meal.
|
