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450 g cauliflower florets
30 ml butter
1 onion, chopped
1 large clove garlic, crushed
Salt and freshly ground black pepper to taste
2 x 150 g LANCEWOOD® Cheddar, grated or 150 g LANCEWOOD® Cheddar and 150 g LANCEWOOD® White Cheddar
1 x 250 g LANCEWOOD® Cultured Cream or Sour Cream
4 extra large eggs
10 ml Hot English mustard
Rocket for serving
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 in a preheated oven at 180°C for 30 – 40 minutes until golden and set. Serve with rocket.
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