Cauliflower Cheese and Tomatoes

Cauliflower Cheese and Tomatoes

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The smoothness of the cheese sauce contrasts well with the slight crispness of the cauliflower. Double Gloucester is a pale, mild cheese with a gentle, salty tang. Worcestershire sauce and chutney give a lively depth of flavour to this dish.
Servings: 2
Calories: 476


  • 8 oz cauliflower florets
  • salt
  • 1 oz plain wholemeal flour
  • 1 oz butter
  • 1/2 pint fresh milk
  • 3 oz Double Gloucester cheese grated
  • 2 tsp Worcestershire sauce
  • 2 to matoes skinned and chopped
  • 1 tbsp tomato chutney


  • Blanch the cauliflower in boiling salted water for 10 minutes or until tender. Drain well.
  • Put the flour, butter and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 2-3 minutes.
  • Remove the pan from the heat, add most of the cheese and stir until melted. Mix in the Worcestershire sauce.
  • Place the tomatoes and chutney in the base of a 750 ml (1 1/4 pint) flameproof dish. Cover with the cauliflower and cheese sauce.
  • Sprinkle with the remaining cheese and grill until bubbling and golden brown. Serve with brown bread.
Calories: 476 kcal
Carbohydrates: 35 g
Protein: 20 g
Fat: 30g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 519 mg
Potassium: 939 mg
Fiber: 5 g
Sugar: 17 g
Vitamin A: 2003 IU
Vitamin C: 73 mg
Calcium: 494 mg
Iron: 2 mg
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