Directions:
- Cook small cauflower untill the florettes are soft, but still firm.
- Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish.
- Keep hot.
- Make a pint of Bechamel sauce using Welsh butter to Panada consistency.
- Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.
- Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.
- Do not boil.
- Pour the mixture over the cauliflower and grill until golden brown.
- Pipe creamed potatoes around the individual portions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.2 Kcal (524 kJ) | ||
| Calories from fat | 51.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 56.04mg | 19% | |
| Sodium | 384.57mg | 16% | |
| Potassium | 280.95mg | 6% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 10.48g | 21% | |
| Vitamin C | 36.2mg | 60% | |
| Iron | 0.2mg | 1% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 76.26 Kcal (319 kJ) | ||
| Calories from fat | 31.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 9% | |
|---|---|---|---|
| Cholesterol | 34.14mg | 19% | |
| Sodium | 234.25mg | 16% | |
| Potassium | 171.13mg | 6% | |
| Total Carbs | 3.96g | 2% | |
| Sugars | 1.21g | 8% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 6.39g | 21% | |
| Vitamin C | 22.1mg | 60% | |
| Iron | 0.1mg | 1% | |
| Calcium | 65.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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