Serves 4 - 6
1 stick (8 Tbsp)4 oz (100 g) butter
1 3/4 cup (170 g) 6 1/2 oz flour, plus 30 ml (2 level tbsp)
1/4 level tsp (1.25 ml) salt
1 lb (450 g) cauliflower florets
8 oz (225 g) onions, skinned and chopped
7 fl oz (200 ml) milk
freshly ground pepper
125 g (4 oz) Blue Stilton cheese, crumbled
25 g (1 oz) English Cheddar cheese, grated
1. Rub 75 g (3 oz) butter into 175 g (6 oz) flour and salt. Bind to a dough with a little water. Chill in the refrigerator for about 10 minutes.
2. Roll out the pastry and use to line a 23 cm (9 inch) flan dish or ring placed on a baking sheet. Chill again for 10 -15 minutes, then bake in the oven at 200c (400°F) mark 6 for 10 -15 minutes until set.
3. Cook the cauliflower florets in a saucepan of boiling salted water for 4 - 5 minutes until just tender. Drain well and cool.
4. Melt remaining butter in a pan, saute the onion until soft, then stir in the 30 ml (2 level tbsp) flour and cook gently for 2 minutes, stirring. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add pepper to taste.
5. Sprinkle the Stilton evenly over the base of the flan. Arrange the cauliflower on top. Spoon over the onion sauce and sprinkle with the Cheddar cheese.
6. Bake in the oven at 190°C (375°F) mark 5 for 25-30 minutes until golden and bubbly. Serve hot.
