PersonalPoints™ per serving
You won’t even know you are eating vegies when you take a bite of the deliciously cheesy and creamy baked cauliflower dish. Very more-ish!
4 cup(s), (1/2 small), cut into florets
Reduced fat oil spread
1 tbs, melted
1¼ cup(s), (310ml)
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1 litre (4-cup) capacity ovenproof dish with oil. Boil, steam or microwave small cauliflower (cut into florets) until just tender.
- Drain and place in prepared dish. Meanwhile, melt canola spread in a medium saucepan over medium heat. Add plain flour and cook, stirring, for 1 minute.
- Gradually add skim milk and whisk until smooth and combined. Bring to the boil. Reduce heat and simmer, uncovered, for 1 minute or until sauce has thickened. Stir in the cheese. Season with salt and pepper.
- Pour sauce over cauliflower and sprinkle with cheese. Bake for 20 minutes or until golden. Serve.