Cauliflower surprise


Ingredients 15
Servings 6
Time

Ingredients

  • 1
    head cauliflower, broken into florets
  • 1
    onion, finely chopped
  • oil
  • 6
    button mushrooms, sliced
  • 2
    tomatoes, skinned and finely chopped
  • 250
    ml
    peas
  • 410
    g
    whole kernel corn, drained
  • 50
    ml
    margarine
  • 100
    ml
    cake flour
  • 400
    ml
    milk
  • 2
    ml
    basil
  • 2
    ml
    origanum
  • salt and pepper to taste
  • 100
    g
    grated Cheddar cheese
  • 50
    ml
    breadcrumbs
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Lightly grease an ovenproof dish with margerine. Cook the cauliflower in a little boiling salted water until just soft. Drain well and set aside. Sauté the onion in a little oil until soft. Add the mushrooms and stir-fry until pale brown. Add the tomatoes and simmer until they are soft. Add the peas and corn and heat through. Remove from the heat and stir in the milk. Return the saucepan to the stove and add the seasonings. Stir until the sauce comes to the boil and thickens. Add half the white sauce to the tomato mixture and stir well. Turn the sauce into the ovenproof dish and arrange the cauliflower florets on top. Pour the remaining white sauce over the cauliflower and sprinkle with Cheddar cheese and breadcrumbs. Bake for 20 to 30 minutes or until the cheese has melted and the breadcrumbs have turned pale brown.
 

Read more on: bake
 

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