Culinary

Cauliflower and Mushroom Pudding

This vegetarian dish, filling enough to be a main meal, is not a desert.

Choose a large white cauliflower, free from discolouration. Cut away the outer green leaves, but don't discard. Instead wash well, and boil until soft. Then throw them away, but keep the water. What you have made is Stock, full of nutriment and the basis of all good soups. Add it to gravies and sauces. Treat all your peelings including the tops of carrots, the outer leaves of cabbages in the same way. Steam rather than boil your vegetables but boil your throw-outs.

Preheat oven to 350°. Gas 6.

Place steamed cauliflower floweret in greased shallow dish. Fry onions in oil until soft. Then add mushrooms. Remove from heat to cool.

Separate egg yolks from whites. Beat yolks then mix in rolled oats, salt and pepper. Add to cooked mushroom (onion mixture). Place on cauliflower mixture.

Beat egg whites until firm peaks form, ie. when you lift the beater out, peaks of egg white stand by themselves, and don't fall over (= soft peaks)

Carefully fold the whites into the cauli/mushroom mixture. Don't layer it on top but fold it in carefully, quickly, and Lightly.

Grate cheese over and sprinkle with toasted sunflower seeds (optional). Either cover with a lid, or aluminum foil.

Bake 25-30 munutes, removing cover 10 minutes from the end for cheese to brown, Easy.