|6||20 min||20 min||Advanced|
Pre-heat oven to 180°C.
Place the rice crackers in a zip lock bag, seal and pound with a rolling pin to make even sized crumbs.
Add the Parmesan and chopped parsley to the bag of crumbs, seal and shake to mix.
Bring a large pot of water to the boil and add the cauliflower florets, simmer for 3-4 minutes or until soft when tested.
Drain and set aside.
To make the béchamel, gently melt the butter in a saucepan. When melted and bubbling add the flour and stir over the heat to cook for 2-3 minutes.
Gradually add the milk, whisking continually to prevent lumps forming.
Add the tasty cheese and season to taste.
Line a baking tray with baking paper, place the cauliflower onto the tray, then pour some béchamel over each floret and sprinkle with the crumb mixture. Alternatively, this can also be prepared in a shallow ovenproof dish.
Bake for approximately 10 – 15 minutes or until golden.