CREAMY CAULIFLOWER BAKE

SERVES 8 PREP AND COOK TIME 45 MIN­UTES

The Australian Women's Weekly - - Curtis Stone -

1 small to medium (1.2kg) cauliflower, sliced 1 ½ cups (375ml) cream

3 sprigs fresh thyme

1 clove gar­lic, sliced thinly

1 cup (125g) finely grated gruyere cheese

½ cup (40g) finely grated parme­san

1 egg yolk

½ cup (35g) coarse fresh bread­crumbs

30g but­ter, melted

1 Pre­heat oven to 220°C (200°C fan-forced). Grease an 8-cup/2-litre oven­proof dish. Lay cauliflower slices slightly over­lap­ping in dish.

2 Place cream, thyme and gar­lic into a small saucepan. Heat un­til just be­low boil­ing; re­move from heat and stir in two-thirds of the cheeses and egg yolk. Pour evenly over cauliflower.

3 Com­bine bread­crumbs and melted but­ter in a medium bowl, toss to coat. Sprin­kle over the cauliflower and top with re­main­ing cheese. Bake for 30 min­utes. Not suitable to freeze or mi­crowave.

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