Puree Of Cauliflower And Watercress With Cream
|Cauliflower head||1 Medium|
|Watercress||1 Bunch (100 gm)|
|Bechamel sauce||2 Cup (32 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Grated swiss type cheese||60 Gram|
|Ground pepper||To Taste|
|Dry breadcrumbs||2 Tablespoon (Mixed With 2 Tablespoons Grated Swiss)|
|Melted butter||30 Gram|
Preheat the oven to 190Â°C (375Â°F).
Break up die cauliflower into flowerets and discard die stem.
Cut the rough stems from the watercress (save for watercress soup).
Bring the water to the boil.
Drop the cauliflower in and boil slowly for 6 minutes.
Add the watercress leaves and boil for a further 5 minutes.
In the work bowl, 2 cups at a time, finely puree the vegetables.
In a mixing bowl gradually combine the puree, the Bechamel, the Swiss cheese and season to taste.
Pour the puree into a baking dish, sprinkle with cheese and breadcrumb mix and the butter.
Bake for about 30 minutes until brown.