| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Eat, Your, Greens |
4 |
servings |
INGREDIENTS
| 1 |
|
Head cauliflower; broken into florets |
| 4 |
|
Tomatoes; sliced |
| 1 |
ts |
Fresh thyme leaves or 1/2tsp dried |
|
|
Salt and freshly ground black pepper |
| 25 |
g |
Butter |
| 100 |
g |
Plain flour |
| 50 |
g |
Rolled oats |
| 50 |
g |
Cheddar cheese; grated |
|
|
Salt and freshly ground black pepper |
| 100 |
g |
Butter |
INSTRUCTIONS
CRUMBLE
Cook the cauliflower in salted, boiling water, or steam, until almost
tender. Pack tightly in a lightly buttered, heatproof dish. Cover with
tomato slices. Sprinkle with thyme leaves, salt and pepper, then dot
with the butter.
Preheat the oven to 200C/400F/gas 6.
To make the crumble, mix the flour, oats, grated cheese, salt and
pepper together in a bowl. Melt the butter and stir enough of it into
the mixture with a palette knife to make a crumbly mixture. Cool
slightly then scatter over the vegetables in a thick layer. Bake for
about 30 minutes until the crumble is golden brown and crisp. Serve
immediately
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