Cauliflower and ham bake
1kg cauliflower, cut into florets
2 tablespoons cornflour
2 cups (500ml) milk
200g thick slices lean ham, diced
1 tablespoon Dijon mustard
1 cup (120g) grated tasty cheese
salad, to serve
kJ 1400, fat 18g, sat fat 10g.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cook cauliflower in a saucepan of boiling, salted water for 7 minutes. Drain.
2. Meanwhile, combine cornflour and ¼ cup of milk in a jug. Place remaining milk in a saucepan and bring to boil on high heat. Whisk in cornflour mixture. Add ham and mustard and bring to boil. Cook, stirring, for 1 minute, until sauce thickens. Stir in half of cheese and season to taste.
3. Preheat grill on high. Combine cauliflower and sauce and spoon into a 20cm square ovenproof dish. Sprinkle with remaining cheese. Place under grill for 5-7 minutes, until golden. Serve with salad.