CAULIFLOWER, CREAM CHEESE AND SOUR CREAM

A SIM­PLE, DE­LI­CIOUS AND DIF­FER­ENT WAY TO SERVE CAULIFLOWER

4 x 4 Australia - - Camp Cook -

IN­GRE­DI­ENTS Makes: 6-8 serv­ings

1 large head of cauliflower ½ cup cream cheese ½ cup sour cream 6 spring onions, thinly sliced and chopped ¼ to ½ cup grated Parme­san cheese 6 slices of ba­con – cut into small pieces (more or less to taste) 1 cup grated cheese Salt and pep­per

DI­REC­TIONS Prep Time: 15-20 mins Cooking Time: 10 mins (cauliflower); 30 mins (bak­ing)

• Pre­heat your camp oven or oven to 180°C. • Pre­pare the cauliflower by cut­ting out the stem and core and re­mov­ing all outer leaves, then cut into large pieces. • Bring a large pot of wa­ter to the boil, add salt and cauliflower. • Cover, re­duce to a sim­mer, and cook un­til just ten­der. You don’t want the cauli too soft or it will be too mushy when you bake it. • Drain well and place in a large bowl. • Mash gen­tly with a potato masher – but don’t mash too much as you want some chunks. • While the cauli is cooking, cook the ba­con in a pan over a rea­son­ably high heat un­til it’s nice and crisp. Re­move and drain on a paper towel. • Mix the cream cheese and sour cream in a bowl un­til well-blended. • Add this mix­ture to the cauli mash, along with the chopped spring onions, Parme­san and ¾ of the chopped ba­con. Mix well to com­bine. Sea­son to taste. • Lightly grease an oven­proof dish or foil tray (one that will fit in­side your camp oven), spoon the cauliflower mix into the dish and spread out evenly. • Sprin­kle the top with the ched­dar cheese and the rest of the chopped cooked ba­con. • Bake for 30 to 35 min­utes, or un­til hot and the top is slightly browned.

VIV’S HINTS

YOU can use low-fat cream cheese, light sour cream and light cheese if you like, but don’t use ‘no fat’ ver­sions. You could also use a flavoured cream cheese, such as chive and onion.

Cauliflower re­leases sul­phide when cooking, pro­duc­ing an un­pleas­ant odour. To pre­vent the smell, add a splash of milk to the boil­ing wa­ter as it’s said to neu­tralise the re­lease of sul­phide. You can also add a dash of wine or vine­gar to the pot.

When choos­ing a cauliflower, pick one that is firm and has a com­pact, creamy-white head with no signs of bruis­ing or wilted outer leaves. Store it stem-side up.

Do not wash veg­eta­bles un­til you’re ready to eat them.

WEB­SITE OF THE MONTH

For more ideas and recipes on cooking with cauliflower, check out: www.eat­ing­well.com

VIV MOON

For more great recipes: Check out Ron & Viv Moon’s web­site at www.guide­books.com.au Fol­low their Face­book page: www.face­book.com/moon­ad­vpub

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