Colorful Cabbage with Cheesy Sauce
Steamed cauliflower baked under a rich, cheesy sauce with a tangy mustard kick and crispy breadcrumb topping. A soft, kid-friendly side dish.
- Time
- 25 min
- Serving
- 516 kcal
- Ingredients
- ≈ $1.86
- Protein
- 22 g
Ingredients
- 1 Fresh cauliflowerpack 700 g ≈ $3.00 230 g
- 2 Butterpack 180 g ≈ $1.58 16 g
- 3 Wheat flour 12 g
- 4 Milk 2.5%pack 930 ml ≈ $0.88 130 ml
- 5 Cheddarpack 200 g ≈ $2.70 45 g
- 6 Mustard 5 g
- 7 Breadcrumbs 12 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Cut cauliflower into florets and boil for 4 minutes until just tender.
Melt butter2, stir in flour, and cook for 1 minute.
Gradually whisk in milk4, stirring constantly, and simmer for 3–4 minutes until thickened.
Add grated cheddar5, mustard, salt, and pepper, stirring until smooth.
Toss cauliflower with sauce, transfer to a baking dish, and sprinkle with breadcrumbs.
Bake for 12–15 minutes until bubbling at the edges and golden crisp.
Tips
- Why it works
- Boil the cauliflower for only 4 minutes so the florets hold their shape under the sauce. Overcooked cauliflower turns soft and loses its structure.
- Substitutions
- Use gouda (45 g) instead of cheddar for a milder taste. Replace the mustard with 3 g of dry mustard powder if you have no prepared mustard.
- Common mistakes
- The sauce can go lumpy if you stir too fast while adding the milk. You'll see dry patches in the finished dish.
- Storing and reheating
- Keeps 3 days in the fridge. Reheat in the microwave for 2 minutes with the plate covered so the crumb topping doesn't go soft.
- Serve with
- Serve with boiled chicken fillet or mashed potatoes for a filling but light dinner.
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