Cauliflower Cheese
200ml vegetable stock
10g cornflour
30 ml extra thick single cream
50g reduced fat Cheddar
20g Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon Colman's English mustard powder
few drops Tabasco
300g cauliflower
150g carrots
80g fine beans
200g potatoes, roasted with spray oil
Make the cheese sauce by combining the cold vegetable stock and cornflour. Cook over low heat until thickened, about 5 minutes. Add the cream, cheeses, Worcestershire sauce, mustard & Tabasco. Cook over low heat until cheese melts. Season to taste with salt & pepper.
Serve the sauce over the steamed cauliflower and add the carrots, beans and roasted potatoes.
Nutrition Summary
Calories (kcal) 716.0
Protein (g) 36.9
Carbohydrate (g) 69.0
Fat (g) 34.0
Fibre (g) 13.0
200ml vegetable stock
10g cornflour
30 ml extra thick single cream
50g reduced fat Cheddar
20g Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon Colman's English mustard powder
few drops Tabasco
300g cauliflower
150g carrots
80g fine beans
200g potatoes, roasted with spray oil
Make the cheese sauce by combining the cold vegetable stock and cornflour. Cook over low heat until thickened, about 5 minutes. Add the cream, cheeses, Worcestershire sauce, mustard & Tabasco. Cook over low heat until cheese melts. Season to taste with salt & pepper.
Serve the sauce over the steamed cauliflower and add the carrots, beans and roasted potatoes.
Nutrition Summary
Calories (kcal) 716.0
Protein (g) 36.9
Carbohydrate (g) 69.0
Fat (g) 34.0
Fibre (g) 13.0
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