I came across a cauliflower variation on the classic Anglesey Eggs in a very old recipe book recently, with a little bit of tweaking to suit my tastes I rustled up this little beauty in next to no time.
This version lends itself very well to leftover cookery – especially if you cook surplus to make sure you have ‘leftovers’ (please tell me I’m not the only one who does that?!). With a bit of forward planning and cheating this is really nothing more than a quick assembly job.
Quantities very much depend on your appetite and the number of people you are cooking for but the ingredient list for one, is :
1 cup cauliflower – par-boiled for a few minutes
The green part of a small/baby leek, halved and cut into fine half-moon slices
1 hard boiled egg cut into halves and then quartered, or chopped – as you prefer
½ cup or thereabouts of cheese sauce
Salt and pepper to taste and a scant sprinkle of cayenne pepper
Grated cheddar to scatter generously over the top
Layer the sliced leek at the bottom of an oven-proof dish, arrange the cauliflower florets on the top and poke the slices of egg among them, or scatter the chopped egg over the top and around the cauliflower. Season with salt, pepper and cayenne pepper.
Cook in a hot oven for about 30 minutes until bubbling nicely and the cheese topping is browned.