CAMP COOK

CAULIFLOWER, CREAM CHEESE AND SOUR CREAM

VIV MOON

A SIMPLE, DELICIOUS AND DIFFERENT WAY TO SERVE CAULIFLOWER

INGREDIENTS

Makes: 6-8 servings 1 large head of cauliflower cup cream cheese cup sour cream 6 spring onions, thinly sliced and chopped to cup grated Parmesan cheese 6 slices of bacon cut into small pieces (more or less to taste) 1 cup grated cheese Salt and pepper

DIRECTIONS

Prep Time: 15-20 mins Cooking Time: 10 mins (cauliflower); 30 mins (baking) Preheat your camp oven or oven to 180C. Prepare the cauliflower by cutting out the stem and core and removing all outer leaves, then cut into large pieces. Bring a large pot of water to the boil, add salt and cauliflower. Cover, reduce to a simmer, and cook until just tender. You dont want the cauli too soft or it will be too mushy when you bake it. Drain well and place in a large bowl. Mash gently with a potato masher but dont mash too much as you want some chunks. While the cauli is cooking, cook the bacon in a pan over a reasonably high heat until its nice and crisp. Remove and drain on a paper towel. Mix the cream cheese and sour cream in a bowl until well-blended.

Add this mixture to the cauli mash, along with the chopped spring onions, Parmesan and of the chopped bacon. Mix well to combine.

Season to taste. Lightly grease an ovenproof dish or foil tray (one that will fit inside your camp oven), spoon the cauliflower mix into the dish and spread out evenly. Sprinkle the top with the cheddar cheese and the rest of the chopped cooked bacon. Bake for 30 to 35 minutes, or until hot and the top is slightly browned.

VIVS HINTS

YOU can use low-fat cream cheese, light sour cream and light cheese if you like, but dont use no fat versions. You could also use a flavoured cream cheese, such as chive and onion.

Cauliflower releases sulphide when cooking, producing an unpleasant odour. To prevent the smell, add a splash of milk to the boiling water as its said to neutralise the release of sulphide. You can also add a dash of wine or vinegar to the pot.

When choosing a cauliflower, pick one that is firm and has a compact, creamy-white head with no signs of bruising or wilted outer leaves. Store it stem-side up.

Do not wash vegetables until youre ready to eat them.

WEBSITE OF THE MONTH

For more ideas and recipes on cooking with cauliflower, check out: www.eatingwell.com