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HOW TO ...
Cock perfect white sauce
Food editor Gregor McMaster shows you how to make a creamy
base to use in cheese sauce, fish pie, lasagne and more
Tender white florets
baked in a rich cheese
'The trick is to heat the flour with the butter until cooked but not
sauce make a comforting
side or main dish
burnt, then whisk in the milk gradually for a smooth result.
SERVES 4 (AS A MAIN)
READY IN 45 MINS
PRICE PER SERVING 65p
1 large cauliflower, cut into florets
1 batch white sauce
(see recipe, left)
½tsp English mustard powder
Pinch ground nutmeg
100g Asda 30% Less Fat
Grated British Mature Cheese
25g Parmesan (or vegetarian
1 Melt 30g unsalted butter in a pan
over a low heat keep a careful eye
1 Preheat the oven to 200C/
180C Fan/Gas 6
2 Bring a large pan of water to
2 Add 30g plain flour and cook,
stirring continuously, until you
have a golden-brown roux paste.
on it to ensure it doesn't burn.
the boil and cook the cauliflower
for 10 mins, or until just tender.
Drain, leave to steam dry for
2 mins, then return to the pan.
3 Put the batch of white sauce in
another pan. Stir in the mustard
powder and nutmeg, if using,
then simmer for 1 min.
4 Turn off the heat and stir in the
mature cheese. Whisk until smooth
then pour over the cauliflower.
Stir to combine then tip into an
overproof dish. Sprinkle with the
Parmesan and bake for 15-20 mins,
until golden and bubbling.
Each 309g serving ocontains
Fat Saturates Sugars
1,202 | 15.8g 9.9g 9.0g 0.62g
14% 23% 50% | 10 % 10 % .
3 Slowly add 300ml semi-skimmed
milk, a little at a time, whisking into
4 Heat the sauce to a gentle simmer,
whisking continuously, and cook until
thickened. Season with black pepper
af your relerence intake
the roux until smooth.
Typical energy values per 100g 389kcal
40 1 ASDAGOODLIVING.CO.UK
Photographs: David Munns. Styling: Hannah Wilkinson. Food styling: Lorna Brash