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    You are in: Home / Recipes / Cauliflower Bake With Hazelnut Crunch Crust Recipe
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    Cauliflower Bake With Hazelnut Crunch Crust

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Brookelynne26's Note:

    From The Little Paris Kitchen

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    Units: US | Metric

    • 1360.77 g heads cauliflower, trimmed and separated into florets
    • 78.07 ml hazelnuts, finely chopped
    • 1 slice of extra crunchy toast, roughly chopped

    Mornay sauce


    1. 1
      To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it.
    2. 2
      For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
    3. 3
      Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
    4. 4
      Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
    5. 5
      Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
    6. 6
      Pre heat the oven to 350 degrees.
    7. 7
      Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin.
    8. 8
      Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
    9. 9
      Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.

    Ratings & Reviews:


    Nutritional Facts for Cauliflower Bake With Hazelnut Crunch Crust

    Serving Size: 1 (369 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 366.9
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 11.1 g
    Cholesterol 61.4 mg
    Sodium 286.6 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 5.6 g
    Sugars 5.1 g
    Protein 19.3 g

    The following items or measurements are not included:


    salt and pepper

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