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Cauliflower is available all year round and is often eaten with a rich creamy sauce, as in this recipe. Freshly grated nutmeg and garlic add flavour to the sauce, which is soaked up deliciously by the potatoes.

1. Cook the potatoes in boiling salted water for 5 minutes. Drain well.

2. Layer the potatoes and cauliflower in a lightly buttered 1.1 litre (2 pint) ovenproof serving dish. Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.

3. Sprinkle the cheese, cover and bake at 180°C (350°F) mark 4 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 casserole.

7.9

2 comments Miss posted by B williams @ 11:11AM, 3/21/08 Really love this dish.simple and quick to prepare,very yummy!! OK posted by L. Holmes @ 10:19AM, 3/25/08 Not sure what i did wrong, but it took extra boiled water into the pot (after cooking it for the allotted time and finding the cauliflower raw still) and another 40 mins cooking to soften the cauliflower. Personally i would have half cooked the cauliflower beforehand. But saying that - eventually it was very tasty. Heading: Comments: Name:

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