1 whole cauliflower 125 ml cream 1 x 410 g can Rhodes Cream Style Sweetcorn salt and freshly cracked black pepper 125 ml (½ C) grated mozzarella or white cheddar cheese 65 ml (¼ C) butter 65 ml (¼ C) grated parmesan cheese
Bring a large saucepan of water to the boil and cook the cauliflower, whole, for 10 minutes or until the cauliflower is tender. Set aside. In a small saucepan bring the cream to the boil, whisking continuously. Reduce the heat and simmer until the cream begins to thicken. Stir in the Rhodes Cream Style Sweetcorn and heat through. Remove the sauce from the heat and stir in the grated mozzarella cheese until melted. Season the sauce to taste. Melt the butter in an oven proof dish. Add the cauliflower and turn in the butter to coat on all sides. Pour the sauce over the cauliflower. Sprinkle the parmesan cheese. Bake the cauliflower in an oven preheated to 190°C for 20 minutes or until the golden. Serve hot.