Cauliflower Tart

Serves 6-8

• 1 pastry case (9in diameter x 1in deep) baked blind
• 1 cauliflower
• A bay leaf
• 425ml (¾ pint) milk
• 2 eggs
• Grated cheese for the top
• Salt and ground white pepper

Q Preheat the oven to 220C (425F, Gas mark 7). Break the cauliflower into florets and simmer them in the milk and bay leaf until the cauliflower is soft. Drain, reserving the flavoured milk. Pureé the drained cauliflower in a food processor. Mix thoroughly with the whisked eggs, 150ml (¼ pint) of the reserved milk. Add salt and pepper to taste. Pour into the prepared pastry case and top with a little grated cheese. Bake in the oven for 20 minutes or until a lovely golden colour. Delicious served with a salad if you wish or as a vegetable accompaniment to any meat dish.