Ingredients
- 600 g of cauliflower cut in small sprigs
- 9 dl of white sauce
- 300 g of coarsely grated cheddar cheese
- Margarine
Instructions
- Cook the cauliflower in boiling salt water until tender but still al dente, strain and arrange in a greased ovenproof dish.
- Warm the white sauce, melt half of the coarsely grated cheese in the sauce and pour it over the cauliflower.
- Sprinkle the rest of the grated cheese evenly over the top and cook at the top of the oven, preheated to 200 °C, until the top has browned.
Notes
Serve with a mixed or green salad.
A little story
One of Papounet’s recipes.