Ingredients
|
For 4
|
For 100
|
Cauliflower
|
450gms
|
11kg
|
Milk
|
225ml
|
5.9 litre
|
Refined flour
|
15gms
|
340gms
|
Butter
|
15gms
|
340gms
|
Onions
|
55gms
|
1.35kg
|
Parsley
|
1 spring
|
2 bunches
|
Butter for dotting
|
10gms
|
200gms
|
Boil cauliflower in salted water. Prepare white sauce using flour, butter, milk and cauliflower liquor. Add grated onions and chopped parsley. Arrange cauliflower in pyrex dish. Pour sauce over. Sauce should cover the cauliflower completely. Dot with butter and bake in quick oven or under a griller to brown top.
