Cauliflower gratin

 

Ingredients(10)

3 cup	McCain Frozen Cauliflower Florets — blanched in hot water for 6 minutes
4 tbsp	butter — unsalted
3 tbsp	all purpose or cake flour
2 cup	full cream milk — hot
1/2 tsp	freshly ground black pepper
1/4 tsp	ground nutmeg
1 cup	cheddar cheese — grated
1/2 cup	parmesan cheese — grated
1/4 cup	breadcrumbs
	¼ tsp salt

Method:

Preheat the oven to 180°C.

Blanch the McCain Cauliflower Florets in a large bowl of boiling salted water for 3- 4 minutes, until tender but still firm – Drain and set aside. Melt 2 tablespoons of butter in a saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 1 minute. Add hot milk and stir until it boils. Allow boiling while whisking constantly, for 1 minute or until the sauce thickens. Take off the heat, add salt, pepper, nutmeg, half a cup of cheddar cheese, and parmesan.

Pour half of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining half a cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 15 minutes or until the top is browned.