Serves 4 - 6
1 medium cauliflower, broken into small flowerets
4 tbsp + 2 tbsp butter
1/2 red bell pepper, finely chopped
4 spring onions, sliced
1 tbsp fresh parsley, chopped
1 1/2 cups milk
1 1/2 cups Cheddar cheese, shredded and divided
1 cup soft breadcrumbs
¼ cup of flour
Salt and Pepper to taste
Preheat oven to 350° Fahrenheit. Lightly grease a 2-quart baking dish.
Steam the separated cauliflower flowerets until al dente. Then set aside.
Melt 4 tbsp butter in a skillet, then add the red bell pepper. Cook until tender. Then add the spring onion and parsley and cook for a further few minutes. Add the flour and stir until well combined. Slowly pour in the milk and stir continuously, until the mixture has thickened. Stir in 1 cup of shredded cheese. Season with salt and pepper. Cook for a few minutes and stir, until the cheese is melted. Add the cauliflower florets and stir until well coated.
Place mixture into the prepared baking dish and sprinkle with the remaining cheese.
Melt 2 tbsp butter in a little saucepan and add the bread crumbs. Stir until all the bread crumbs are well coated. Sprinkle over the casserole dish and bake for approximately 30 minutes or until the topping is nice and golden.