1 cauliflower, about 2 lb (900 g), trimmed
2 tomatoes, finely chopped
2 oz (50 g) Brazil nuts, chopped
2 oz (50 g) button mushrooms, chopped
2 oz (50 g) Edam cheese, finely grated
salt and pepper, to taste
parsley sprigs, to garnish
2 tomatoes, finely chopped
2 oz (50 g) Brazil nuts, chopped
2 oz (50 g) button mushrooms, chopped
2 oz (50 g) Edam cheese, finely grated
salt and pepper, to taste
parsley sprigs, to garnish
method
1. Trim the base of the cauliflower and remove the outer leaves.
2. Place the cauliflower in a large saucepan of boiling water and cook for 10 - 15 minutes, until tender, then drain.
3. Place the cauliflower in an ovenproof dish.
4. Sprinkle the remaining ingredients over and cook at 190°C (375°F) mark 5 for 15 minutes or until the cheese is golden brown.
5. Serve immediately, garnished with the parsley sprigs.
2. Place the cauliflower in a large saucepan of boiling water and cook for 10 - 15 minutes, until tender, then drain.
3. Place the cauliflower in an ovenproof dish.
4. Sprinkle the remaining ingredients over and cook at 190°C (375°F) mark 5 for 15 minutes or until the cheese is golden brown.
5. Serve immediately, garnished with the parsley sprigs.
serving amount
serves 4
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