You likey likey? Me too, so let's get cracking!
Serves: 4
Cost per person: 2.50 zl (50 UK pence, 60 Euro cents, 26 Thai Bhat)
You'll need:
- approx. 1/3 of a cauliflower
- approx. 200g penne
- around 40g butter
- 4 tsp plain flour
- more or less 2/3 litre of milk
- a couple of handfuls of breadcrumbs
- a slice of gorgonzola
- a couple of tablespoons of grated cheese such as cheddar
- salt to taste
- a pinch of freshly grated nutmeg
- a pinch of cayenne pepper
- a good grind of black pepper
Your preparation work looks like this:
Let's go!
1. Cut the cauliflower into florets. Parboil for 5 minutes in salted water with the penne. Drain and douse with cold water to stop the cooking process. Place in an oven dish.
2. Melt the butter in a pan on low heat.
3. Whisk in the flour
4. Add the milk gradually, whisking well every time you add a little to ensure a smooth and lumpfree result.
5. Season with a little salt, a pinch of freshly grated nutmeg (way more fragrant than the ready powdered stuff...) and a pinch of cayenne pepper (chilli powder under a different name).
6. Keep adding the milk on low heat until the sauce is not too thin and not too thick, in other words pourable without being too liquidy. Melt in the gorgonzola.
7. Add the sauce to the cauliflower and penne in the oven dish.
8. Hopefully you'll have a little of the white (let's call it béchamel) sauce left over... Add the breadcrumbs and grated cheddar to it. Mix well
9. Take spoonfuls of this mixture and flatten between your hands as thin as you can. Put on top of the oven dish mix to form a nice topping.
10. Bake for around 20 minutes at 180 degrees or until golden brown on top and bubbling underneath.
11. Enjoy!
Costing:
- Caulifower: 2 zl
- Cheese: 2 zl
- Milk: 1.75 zl
- Penne: 2.50 zl
- Butter: 1 zl
- The rest: 0.75 zl
Total: 10 zl
Serves: 4
Per person: 2.50 zl
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