Cauliflower and cheesebake

Ingredients 500 g cauliflower 40 g Clover Mooi River Butter 30 g flour 2 ml salt 1 ml white pepper 1 cup (250 ml) Clover Full Cream or Low-Fat Milk, hot 100 g Clover Tussers Cheese, grated 100 g Clover Mature Cheddar Cheese, grated Topping: 20 g fresh white breadcrumbs 1 ml paprika salt and black pepper 30 g Clover Cheddar Cheese, finely grated 20 g Parmesan Cheese, finely grated 20 g Clover Mooi River Butter, cold and cubed

Method Preheat oven to 180°C.

Break cauliflower into florets and boil until tender.

Drain and set aside.

Heat the butter in a pan, whisk in the flour and salt, stirring continuously.

Cook for 2 minutes.

Gradually whisk in the hot milk, stirring all the time and cook for 5 minutes.

Stir in the cheeses and mix until melted.

Add the cauliflower and stir to combine.

Transfer mixture to a greased ovenproof dish.

Mix all of the topping ingredients together, except for the butter.

Scatter the topping over the cauliflower mixture and dot the butter cubes on the top.

Bake in the oven for 15 - 20 minutes or until golden brown and bubbling on top.

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