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Home > Cauliflower


Cauliflower can be had in the raw, cooked or pickled form, though it is the raw form that holds the highest nutritional value

Keep cauliflower loosely wrapped in plastic in the fridge. Fresh, will last up to 2 weeks.


1 large Cauliflower
300ml ( pint) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
tsp Mustard
Salt & Black Pepper

Trim the cauliflower boil in salted water for 10-15 mins or until just tender.
Drain & place in a flameproof dish.
Add milk, flour & butter to a saucepan.
Heat, stirring continuously until the sauce thickens, boils & is smooth.
Allow to simmer for a 2 mins.
Add 3/4 of the grated cheese, mustard, a pinch of nutmeg & seasoning.
Cook for further minute stirring well.
Pour sauce over cauliflower.
Mix the remaining cheese & breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.
Serve immediately.

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  Weight Price   
0 kg 1.70 

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