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Lancewood Crustless Cauliflower & Cheese Tart
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Lancewood Crustless Cauliflower & Cheese Tart

Ingredients

450 g cauliflower florets
30 ml butter
1 onion(s) , chopped
1 large garlic clove(s) , crushed
salt & freshly ground black pepper  to taste
300 g LANCEWOOD® Cheddar , grated or 150 g Cheddar &150 g  White Cheddar
250 g LANCEWOOD® Cultured Cream  or Sour Cream
4 extra large egg(s)
10 ml Hot English mustard
rocket  for serving

Method

Preheat oven to 180°C.

Cook the cauliflower in salted water until just soft. Drain very well and set aside.

Heat the butter and fry the onion until soft and golden. Add the garlic and fry for 1 minute. Add the cauliflower and toss to coat with butter. Season to taste.

Spoon into a well buttered deep tart dish. Sprinkle the cheese over and toss lightly. Beat the cultured cream, eggs and mustard together and pour over.

Bake for 30 – 40 minutes until golden and set. Serve with rocket.

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