3 1/2 cups (27 fl oz) 750 ml beef stock
1 large cauliflower, cut into florets
pinch grated nutmeg
1 tbsp chopped fresh herbs
3 eggs
1 tbsp milk
1 tbsp grated Parmesan cheese
1 large cauliflower, cut into florets
pinch grated nutmeg
1 tbsp chopped fresh herbs
3 eggs
1 tbsp milk
1 tbsp grated Parmesan cheese
method
1. Preheat the oven to 400°F (200°C) Gas Mk 6.
2. Pour the stock into a large saucepan and bring to the boil.
3. Add the cauliflower and the nutmeg.
4. Return to the boil, lower the heat, cover and cook gently for 10 minutes.
5. Drain and arrange the cauliflower in a lightly greased casserole dish. Sprinkle over the herbs.
6. In a bowl, beat together the eggs, milk and Parmesan cheese and pour over the cauliflower.
7. Cook in the oven for 20 minutes until the egg has set.
2. Pour the stock into a large saucepan and bring to the boil.
3. Add the cauliflower and the nutmeg.
4. Return to the boil, lower the heat, cover and cook gently for 10 minutes.
5. Drain and arrange the cauliflower in a lightly greased casserole dish. Sprinkle over the herbs.
6. In a bowl, beat together the eggs, milk and Parmesan cheese and pour over the cauliflower.
7. Cook in the oven for 20 minutes until the egg has set.
serving amount
serves 4
rate this recipe
8.6
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