Cauliflower cheese

1 cauliflower

75g reduced-fat Cheddar cheese

25g reduced-fat spread

25g plain flour

250ml semi-skimmed milk

1x5ml spoon mustard

Weighing scales, chopping board, sharp knife, two saucepans, grater, measuring jug, measuring spoons, heat-resistant spoon, colander, heat proof dish.

1. Remove the green leaves and stalk from the cauliflower and cut into small florets.

2. Place the florets into a saucepan of boiling water. Simmer for 5-6 minutes.

3. Grate the cheese.

4. Make the cheese sauce:

• melt 25g fat in a saucepan;
• stir in 25g plain flour;
• mix the flour and butter together to form a paste;
• gradually add 250ml milk, stirring constantly as it thickens. Simmer for 2 minutes;
• add 50g of cheese and the mustard to the sauce.

5. Drain the cauliflower and place it in an oven proof dish.

6. Pour the cheese sauce over the cauliflower.

7. Sprinkle the remaining cheese over the top.

8. Place under a hot grill until golden brown.

• Transform your leftovers: Use the sauce and pour over fish, pasta or other vegetables.
• Reduce food waste: Swap the cauliflower for a range of cooked vegetables for a veggie bake.
• Turn up the flavour: Stir the sauce with cooked pasta, canned tuna, sweetcorn and spring onion for a quick ‘tuna pasta bake’.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a cheese alternative. For those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?