Ashy's vegetarian recipes
©2003 Ashy Macbean
This is very similar to my cauliflower cheese recipe but the potatoes make it an even more solid meal, perfect for winter evenings. You have to use an oven for this but if you don't want to, I would suggest sticking with the basic cauliflower cheese and throwing a few chunks of boiled potato in with it. As with the other recipe, using the cooking water from the cauliflower in your sauce adds flavour, cuts down on the fat content and keeps the vitamins in the dish.
Ingredients
I kg cauliflower
800g - 1 litre of white sauce
100g of cheddar or other strong cheese
A few crushed black peppercorns
A little grated nutmeg
4 or 5 large potatoes
Salt
Peel the potatoes and boil them whole until you can just stick a fork in them. Cut the cauliflower into florets and steam in a large pot, containing about 4 cm of water for about 10 minutes. Keep a lid tight on the pot.
Grate the cheese and add two thirds of it to hot white sauce and stir it in until it's melted. If you want to add some salt, do it at this stage. Lightly grease the bottom of a shallow oven dish. Slice the cooked potatoes (about 1cm thick) and put a layer on the bottom of the dish. Pack the cauliflower florets in next, then pour the sauce on top. Sprinkle on a little cheese then cover with the rest of the potato slices. Finish off with the rest of the cheese and the spices. Put the pie in a pre-heated oven (start of on full power then turn down to sort-of-just-above-medium temperature after 15 minutes of cooking). Take it out after half an hour - it should be ready.
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cauliflower recipes
more potato recipes
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white sauce recipes