Italian cauliflower cheese with mushrooms
SERVES 4
This easy bake makes a comforting midweek dinner on its own, or an indulgent side for a Sunday roast.
YOU WILL NEED
500g cauliflower florets
3tbsp extra virgin olive oil
2 garlic cloves, finely chopped
250g chestnut mushrooms, finely sliced
Handful parsley, finely chopped
125g ball mozzarella, roughly chopped
For the béchamel sauce:
40g butter
40g plain flour
500ml whole milk
50g Parmesan, finely grated
HOW TO DO IT
Heat the oven to 180C
