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Cauliflower Cheese 1.8kg

£10.00 (5 days notice required)

  • Suitable for freezing Freezable
  • Vegetarian Vegetarian
  • Waitrose own label Waitrose own label

Quantity:

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Product Summary

Cauliflower florets in a rich and creamy mature Cheddar cheese sauce.

Price per kilo: £5.56

This product requires heating.

Nutrition

Typical values per 100g per serving
Energy 334kj 751 kj
Energy 80kcal 181 kcal
Fat 5.0g 11.3 g
Of which
- Saturates 2.7g 6.0 g
- polyunsaturated 0.4g 1.0 g
Carbohydrate 3.5g 7.8 g
Of which
- Sugars 1.3g 2.9 g
Fibre 1.8g 4.1 g
Protein 4.4g 10.0 g
Sodium 0.20g 0.45 g
Salt 0.50g 1.13 g
Typical values as prepared. Contains 8 Servings

Ingredients

Cauliflower florets (50%), mature Cheddar cheese (milk) (17%), semi skimmed milk, full cream milk, water, cornflour, onion, rapeseed oil, FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, white pepper, MUSTARD POWDER (mustard seeds, FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), turmeric extract, salt), nutmeg, bay

Allergy Advice: Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold

Oven Cook

From Chilled/Ambient
Preheat oven. Remove film lid. Place on a baking tray in centre of oven. Heat until golden brown and piping hot. Remove from oven on baking tray and allow to stand for 1 minute. Do not reheat once cooled. (Time 40 minutes Oven: 190�C, Fan: 170�C, Gas: Gas Mark gas 5)

Storage

Keep refrigerated below 5ºC. For use by date see outerbox label. Suitable for freezing on day of purchase. Use within one month.

Recycling

Component Material Recyclable
box Card Yes
film Plastic -PET No
label-glued Paper & card No
leaflet Paper & card Yes
tray Plastic -PET No

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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