Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Cauliflower - 1 large trimmed,
- Milk - 300 ml,
- Plain flour - 3 tbsp,
- Butter - 50 g (2 oz),
- Cheddar cheese - 100 g (3 oz) grated,
- Salt and black pepper,
- Mustard powder - pinch,
- Grated nutmeg - pinch,
- Fresh breadcrumbs - 25 g (1 oz).
- =
Directions
1. Cook the cauliflower in boiling salted water for 10-15 minutes until tender. Drain and place in a flameproof dish.
2. Meanwhile, place the milk, flour and butter in a saucepan. Heat, stirring continuously until the sauce thickens, boils and is smooth. Cook for a further 2 minutes.
3. Add about three-quarters of the grated cheese to the sauce. Season with salt and pepper to taste. Add the mustard and nutmeg. Stir and cook for another minute.
4. Pour the sauce over the cauliflower. Mix the remaining cheese and breadcrumbs together, sprinkle over the sauce. Grill until golden. Serve immediately.