75 g butter
175 g plain wholemeal flour
2-3 tbsp lemon juice
1 cauliflower, trimmed and broken into florets
25 g butter
25 g plain flour
300 ml milk
142 ml carton soured cream
75 g button mushrooms, sliced
salt and freshly ground black pepper
175 g plain wholemeal flour
2-3 tbsp lemon juice
1 cauliflower, trimmed and broken into florets
25 g butter
25 g plain flour
300 ml milk
142 ml carton soured cream
75 g button mushrooms, sliced
salt and freshly ground black pepper
method
1. Preheat the oven 200°C, 400°F, Gas Mark 6.
2. Rub the butter into the flour, until the mixture resembles breadcrumbs, then add sufficient lemon juice to bind.
3. Roll out on a lightly floured surface and use to line a 23 cm flan ring. Chill for 30 minutes.
4. Bake blind in the preheated oven for 10-15 minutes, until golden. Cook the cauliflower in boiling water for 5 minutes or until just tender. Drain.
5. Melt the butter and stir in the plain flour. Cook for 1 minute, then gradually stir in the milk and cook for 1-2 minutes, until thickened and smooth.
6. Stir in the cream, mushrooms and seasoning to taste.
7. Arrange the cauliflower in the flan case and pour the sauce over the top. Return to the oven for 10 minutes before serving.
2. Rub the butter into the flour, until the mixture resembles breadcrumbs, then add sufficient lemon juice to bind.
3. Roll out on a lightly floured surface and use to line a 23 cm flan ring. Chill for 30 minutes.
4. Bake blind in the preheated oven for 10-15 minutes, until golden. Cook the cauliflower in boiling water for 5 minutes or until just tender. Drain.
5. Melt the butter and stir in the plain flour. Cook for 1 minute, then gradually stir in the milk and cook for 1-2 minutes, until thickened and smooth.
6. Stir in the cream, mushrooms and seasoning to taste.
7. Arrange the cauliflower in the flan case and pour the sauce over the top. Return to the oven for 10 minutes before serving.
serving amount
serves: 6
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