This makes a hearty and satisfying side dish, perfect served with Sunday lunch
Prep:10 mins Cook:20 mins
Nutrition per serving
1 large cauliflower (about 1kg/2lb 4oz), trimmed
300g tub cheese sauce
100g Swiss cheese such as Gruyère or emmental, grated
25g toasted hazelnuts, crushed
50g fresh breadcrumbs
Adding broccoli Add broccoli to this dish if you have some. Just cook it for a few minutes less than the cauliflower.
Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.
Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.
Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.
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