Cauliflower Bake With Hazelnut Crunch Crust

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
  • Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
  • Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
  • Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
  • Pre heat the oven to 350 degrees.
  • 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.
  • Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
  • Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.
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