Cauliflower and chorizo cheese bake
1000 g, trimmed, broken into large florets
100 g, halved, sliced
2 cup(s), (500ml)
Reduced-fat 15% cheddar cheese
1 cup(s), grated, (120g), grated
½ tsp, pinch
½ tsp, cayenne, pinch
- Preheat oven to 200°C. Steam the cauliflower over a large saucepan of boiling water for 8 minutes or until just tender. Drain and place in a 5-cup (1.25L) capacity ovenproof dish.
- Meanwhile, lightly spray a medium frying pan with oil and heat over high heat. Cook the chorizo for 8 minutes, stirring, or until crisp. Transfer to theovernproof dish with the cauliflower.
- Whisk the cornflour and ¼ cup of milk in a jug until combined. Place the remaining milk in a saucepan and bring to the boil over high heat. Whisk in the cornflour mixture and bring to the boil.Cook, stirring, for 1 minute or until saucethickens. Stir in cup of cheese untilsmooth. Season with freshly ground blackpepper, nutmeg and cayenne pepper.
- Pour the white sauce over the cauliflower and chorizo. Sprinkle with the remaining cheese. Bake for 30 minutes or until the cheese is melted and golden.