Cook the cauliflower florets according to the pack instructions. Melt the butter in a large saucepan, add the garlic. Cook for 1 minute. Add the sun-dried tomatoes and chilli powder, then stir in the flour. Stir in the milk, a little at a time and slowly bring the mixture to the boil. Add the cheese and stir until it has melted. Season to taste. Arrange the cauliflower florets in an ovenproof dish. Pour over the sauce. Mix the topping ingredients together, sprinkle over the cauliflower cheese. Place under a moderate grill until the topping is golden brown. NOTES : Cauliflower cheese with a kick!
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|Serving Size: 1 Serving (785g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 30 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 5.5mg||2 %|
|Sodium 469.1mg||16 %|
|Potassium 132.3mg||3 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 27.7g|
|Protein 6.9g||10 %|
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Calories per serving: 176
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