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Lunch / Dinner

LANCEWOOD® CRUSTLESS CAULIFLOWER & CHEESE TART

8

Serves / Makes

Cooking Time

< 45 min

Cooking Style

Oven

Ingredients

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

Method

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.

Cheddar FSI

Cheddar FSI

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White Cheddar FSI

White Cheddar FSI

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Cultured Cream FSI

Cultured Cream FSI

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Sour Cream FSI

Sour Cream FSI

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Sour Cream

Sour Cream

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Cultured Cream

Cultured Cream

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White Cheddar

White Cheddar

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Cheddar

Cheddar

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