Roast rack of lamb with rosemary
Make our classic roast rack of lamb with garlic and rosemary seasoning, it's perfect for a family Sunday dinner or an easy main for entertaining
Crunchy cauliflower cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large cauliflower(about 1kg/2lb 4oz), trimmed
- 300g tub cheese sauce
- 100g Swiss cheese such as gruyèreor emmental, grated
- 25g toasted hazelnutcrushed
- 50g fresh breadcrumb
Nutrition: per serving
- kcal430
- fat28g
- saturates12g
- carbs22g
- sugars7g
- fibre5g
- protein22g
- salt1.38glow
Method
step 1
Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.
step 2
Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.
step 3
Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.
