Cauliflower Crumble

  • 1 cauliflower, broken into florets
  • Salt
  • 2tbsp oil
  • 4tbsp wholemeal flour
  • 350ml milk
  • 326g tin sweetcorn, drained
  • 2tbsp chopped parsley
  • 100g mature Cheddar cheese, grated
  • For the Topping
  • 50g wholemeal flour
  • 25g margarine
  • 25g porridge oats
  • 25g almonds, chopped
  1. Cook the cauliflower in boiling, salted water for 5 minutes. Drain, reserving the water.
  2. Heat the oil in the same pan and stir in the flour. Remove from the heat, add the milk, stirring until blended.
  3. Add 150ml of the reserved liquid, bring to the boil and cook for 3 minutes, until thickened.
  4. Stir in the sweetcorn, parsley and half the cheese. Gently fold in the cauliflower and turn into a 1.5litre ovenproof dish.
  5. For the topping
  6. Place the flour in a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
  7. Add the porridge oats, chopped almonds and remaining cheese.
  8. Sprinkle the crumble over the vegetable mixture and bake in a preheated oven (190°/375°F/Gas 5) for 30 minutes, until golden brown and crisp.