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£2.59/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Half fill a large saucepan with water, crumble in the stock cube and bring to the boil. Discard any damaged leaves from the cauliflower and thinly slice the remainder. Thinly slice the stalks and break the florets into smaller pieces. Cook the cauliflower stalks and florets in the water for 5 minutes, until just tender. Add the leaves and broad beans, bring back to the boil and simmer for 3-4 minutes more.
Melt the butter in a frying pan and fry the breadcrumbs and garlic for 3 minutes, until lightly browned. Season with plenty of freshly ground black pepper.
Preheat the grill to its highest setting. Drain the vegetables, reserving 100ml of the stock. Return to the pan with the tarragon, cheese sauce, ½ the grated cheese and the reserved stock. Cook, stirring for a couple of minutes, until piping hot. Turn into a large heatproof dish and sprinkle with the breadcrumbs and remaining cheese. Grill for about 3-4 minutes, until golden.
Typical values per serving when made using specific products in recipe
Energy | 1,623kJ/ 388kcals |
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Fat | 19g |
Saturated Fat | 12g |
Carbohydrates | 28g |
Sugars | 6.7g |
Fibre | 8.6g |
Protein | 22g |
Salt | 1.7g |
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