INGREDIENTS
500g cauliflower
40g Clover MooiRiver butter
30g flour
2ml salt
1ml white pepper
1 cup (250ml) Clover full cream or low-fat milk, hot
100g Clover Tusser’s cheese, grated
100g Clover mature cheddar cheese, grated
Topping:
20g fresh white breadcrumbs
1ml paprika
salt and black pepper
30g Clover cheddar cheese, finely grated
20g Parmesan cheese, finely grated
20g Clover MooiRiver butter, cold and cubed
Method
Preheat oven to 180°C.
Break cauliflower into florets and boil until tender.
Drain and set aside.
Heat the butter in a pan, whisk in the flour and salt, stirring continuously.
Cook for 2 minutes.
Gradually whisk in the hot milk, stirring all the time and cook for 5 minutes.
Stir in the cheeses and mix until melted.
Add the cauliflower and stir to combine.
Transfer mixture to a greased ovenproof dish.
Mix all of the topping ingredients together, except for the butter.
Scatter the topping over the cauliflower mixture and dot the butter cubes on the top.
Bake in the oven for 15–20 minutes or until golden brown and bubbling on top.
CLOVER INGREDIENTS USED IN THIS RECIPE
