Step 1:

  • 1. Preheat the grill. Break the cauliflower into even-size florets and cook in a saucepan of salted boiling water for 8 minutes, until tender. Drain well and pile into a 1½ litre oven-proof dish with the spring onions and sun-dried tomatoes.
  • Step 2:

  • 2. Warm the cheese sauce in a saucepan, then pour over the cauliflower.
  • Step 3:

  • 3. Mix the thyme leaves, breadcrumbs and grated vegetarian parmesan in a bowl. Scatter over the top of the cauliflower cheese, then pop the dish under the grill for 5 minutes, until golden brown.
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