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Take a look at all our snack, main course and light meal recipes and you’ll see exactly what a perfect and nutritious ingredient Cathedral City is. Get in the kitchen, and get cooking.

Cauliflower-Cheese Pie with Grated Potato Crust

80 mins Serves 4
 

YOU WILL NEED...

Crust:

50g grated raw potato (liquid squeezed out),

Pinch of salt

1 egg white, lightly beaten

60g grated onion

Filling:

1 tablespoon of oil

2 onions, chopped

2 cloves garlic, minced

Half teaspoon of salt

Black pepper

Half teaspoon of mixed herbs

1 small cauliflower, cut into small florets

125g mushrooms, sliced

2 large handfuls of baby leaf spinach

2 eggs

4 tablespoon skimmed milk

250g grated Cathedral City Lighter

Pinch of paprika

A little oil

Cauliflower-Cheese Pie with Grated Potato Crust

Mmm tasty...

You and 321 people like this dish

 

Step-by-step

Pre-heat oven to 200°C. Combine grated potato and onion, salt, and egg white in a small bowl and mix well. Transfer to the pie dish and pat into place, building up the sides. Bake for 30 minutes, then brush the crust with a little oil and bake for 10 minutes more. Remove from oven, and turn the temperature down to 180°C.

Meanwhile, heat the oil in a large pan. Add onion, garlic, salt, pepper and herbs, and cook over medium heat for about 5 minutes. Add the cauliflower and mushrooms and stir-fry for about 5 minutes or until all liquid has evaporated. Add the spinach and stir-fry quickly until it has just gone limp.

Sprinkle half of the Cathedral City onto the baked crust. Spoon the vegetables over and then add the remaining cheese on top. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika.

Bake for 35 to 40 minutes, or until set. Serve hot or cold.

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