• 800ml semi-skimmed milk
  • ½ onion
  • 3 cloves
  • 1 tsp fresh nutmeg
  • 1 bay leaf
  • 60g butter
  • 60g plain flour
  • 200g strong cheddar cheese
  • 2 tsp English mustard
  • 1 large cauliflower
  • 375g low-fat puff pastry
  • 1 egg, beaten


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the milk in a large saucepan with the onion, cloves, nutmeg and bay leaf and bring to a simmer. Remove from the heat and leave to infuse for 10 minutes, then strain and discard the onion, bay leaf and cloves. 

  2. 2

    Melt the butter in a large saucepan and add the flour. Cook over a medium heat for 2 minutes, then remove from the heat and gradually add the infused milk, stirring constantly to prevent lumps from forming. Place back over a medium heat and bring to the boil for 5 minutes, until thickened, then add the cheese, mustard and seasoning. 

  3. 3

    Add the cauliflower to a pan of boiling water and cook for 3-4 minutes, until just softened. Drain and mix with the cheese sauce. Place in a medium baking dish and top with the puff pastry, cutting off any excess pastry from around the edges. Brush well with the beaten egg and pierce a hole in the middle of the pastry to allow steam to get out. 

  4. 4

    Bake for 25-30 minutes, until the pastry is deep golden. Leave to sit for 10 minutes before serving with a green salad. 

Nutritional Details

Each serving provides
  • Energy 2110kj 504kcal 25%
  • Fat 30.2g 43%
  • Saturates 17.3g 87%
  • Sugars 11.6g 13%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

34.2g carbohydrate 3.7g fibre 22.2g protein

Also in these Scrapbooks

Back to top