Recipe detail

Name: Cauliflower cheese
Yield: 4
Cuisine: English
Ingredients: 1.0000 tPcs head cauliflower, broken into large florets; 40.0000 g butter; 40.0000 g plain flour; 400.0000 g milk; 5.0000 g English mustard; 100.0000 g mature cheddar, grated; 1.0000 g salt; 1.0000 g black pepper freshly ground

Vegetarian dishes Cauliflower cheese

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: English

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Program steps

Preheating:
99 °C

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Steaming

Termination by time

00:06 hh:mm

99 °C

50 %

transfer the cauliflower onto a Vision pan and add the rest of prepared ingredients

Hot air

75 %

Termination by time

00:20 hh:mm

175 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
cauliflower	1	pcs
butter soft	40	g
plain wheat flour	40	g
milk 3.5%	400	g
English mustard	5	g
cheddar cheese	100	g
salt	1	g
freshly ground black pepper, ground	1	g

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	282.6 kJ
Carbohydrate	12.8 g
Fat	21.4 g
Protein	10.6 g
Water	0 g

Directions

Set the Retigo combi oven on steam mode 99°C, 6 minutes.
Wash the cauliflower thoroughly and place it onto Vision frit and steam it.
To make the sauce, melt the butter in a heavy-based saucepan and stir in the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for 2 minutes, then remove from the heat. Stir in the mustard and two thirds of the cheese and set aside.
Arrange the cauliflower in a Vision pan. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 20 minutes on hot air mode 75%, until the top is golden brown and bubbling.

Recommended accessories

Vision Pan