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Vegetables and Vegeterian

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Cauliflower and Lentil Bake

message posted 02-Oct-06 14:29:04

600ml (1 pint) Milk
450g (1lb) Red Lentils
Vegetable Stock or Water
225g (8oz) Breadcrumbs
225g (8oz) Cheese
2 Onions
2 Small or 1 Large Cauliflower
25g (1oz) Butter or Margarine
25g (1oz) Wholemeal Flour
1 tsp Wholegrain Mustard
Salt and Pepper

Wash and rinse the lentils, place in a heavy bottomed pan, cover with stock (or water).
Bring to the boil, stirring occasionally, cover and simmer intil tender, check occasionally adding extra stock (or water), if needed.
Peel and thinly slice the onions and fry in a little oil until softened and transparent, remove from the heat and reserve.
Cut the cauliflower into florets.
Place into a saucepan of salted, boiling water and cook for a few minutes, or until 'al dente' and retain a little crunch, remove from the heat and reserve.
Place the milk, flour and butter in a saucepan.
Heat, stirring continuously until the sauce boils, thickens and becomes smooth.
Allow to simmer for a further 2 minutes.
Add the mustard, a pinch of nutmeg and seasoning.
Cook for further minute or two, stirring well.
Pre-heat oven to 190C: 375F: Gas 5.
Lightly oil a an ovenproof dish.
Place the lentil in the bottom, add a layer of onions.
Add the cauliflower florets
Pour over the sauce.
Mix the grated cheese and breadcrumbs together, sprinkle over the top.
Bake in a moderate oven for 30 minutes or until golden brown.

Serves 4 to 6

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