Gratin of Eggs with Cauliflower Cheese
|1 medium cauliflower|
|Salt and freshly milled black pepper|
|Whole nutmeg for grating|
|6 x 6 minute hard-boiled eggs, peeled and halved (see recipe below)|
|For the sauce:|
|40g plain flour|
|75g grated Cheddar|
|40g grated Parmesan|
|2 tablespoons grated Cheddar|
|1 heaped tablespoon grated Parmesan|
|1 heaped tablespoon coarse dry white breadcrumbs|
|For the brown pilau rice:|
|1 small onion finely chopped|
|1 dessertspoon oil|
|175ml measure brown basmati rice|
|350ml boiling water|
|1 teaspoon salt|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need a Delia Online/Silverwood Little Gem 'Sauce' Pan (heavy gauge aluminium) or similar, and a large gratin dish|
This recipe is from the Delia Online Cookery School - click on the video below to watch
For the rice, heat the dessertspoon of oil in a large frying pan over a medium heat then add the chopped onion and cook it until golden and tinged brown at the edges.
For the cauliflower see our Video Techniques here online.
Trim the large leaves from the cauliflower then using a sharp knife cut away the stalk and sit the cauliflower in a medium-sized saucepan over a medium heat.
Pour over boiling water from the kettle so that it comes up to about 2.5cm deep. Add a bay leaf to the water then sprinkle the top of cauliflower with some salt and freshly grated nutmeg.
Put a lid on and time it for 4 – 5 minutes until it is just cooked and still retains some bite.
Next add the rice to the cooked onion, pour over the boiling water and add the salt then give it one stir and put a tight fitting lid on and time it for 45 minutes.
Now for the cheese sauce put the milk, butter and flour into a small heavy gauged aluminum saucepan over a medium heat. Whisk all that together using a balloon whisk until it becomes a smooth glossy paste. Then turn the heat down as low as possible cook it for 5 minutes. Then add some seasoning and stir in the grated Cheddar and Parmesan.
Now cut the florets from the cooked cauliflower and place them in a warmed serving dish. Tuck the halved hard boiled eggs in amongst the cauliflower then pour the cheese sauce all over the top covering the surface completely.
Sprinkle the top with the breadcrumbs, cheeses and a little cayenne pepper then place it under the grill on a low shelf for about 5 minutes until the top is browned and the sauce bubbling.
Serve with the pilau rice.
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Some people hate soft-boiled eggs and like to eat them straight from the shell, hard-boiled. All well and good, but if you want to use hard-boiled eggs in a recipe and have to peel them, this can be extremely tricky if the eggs are too fresh.
Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being made by clicking on the video beneath the Method
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