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 Cauliflower and Potato Bake
Cauliflower is available all year round and is often eaten with a rich creamy sauce as in this recipe.
INGREDIENTS: New potatoes - 450 g (1 lb) thinly sliced, Cauliflower - 1 small broken into florets, Garlic clove - 1 crushed, Grated nutmeg - a pinch, Single cream or butter milk - 150 ml, Cheddar cheese - 50 g (2 oz), grated.
COOKING: 1. Pre-heat oven to 180C / 350F / Gas 4.
2. Cook the potatoes in boiling water for 5 minutes. Drain
well.
3. Layer the potatoes and cauliflower in a buttered 1.1
litre (2 pint) ovenproof serving dish. Stir the garlic
and nutmeg into the cream and pour over the potatoes and
cauliflower.
4. Sprinkle on the cheese, cover and bake for 45-50 minutes,
until the vegetables are tender. Uncover and place under
a medium grill until lightly browned. Serve at once,
straight from the dish.
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