You will need
1 medium/large cauliflower, broken into florets
Ina Paarman’s Vegetable Spice
1 x 400 ml Ina Paarman’s Ready to Serve Cheese Sauce (bulk pack)
300 g lightly smoked, deboned and skinned haddock fillets
1 egg, at room temperature
Ina Paarman’s Braai & Grill Seasoning
You can also replace half the cauliflower with cooked potato cubes.
For a special occasion add a pack of Paella Seafood Mix (defrosted).
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Butter a medium ovenproof dish.
Steam the cauliflower florets until just soft. Season with Vegetable Spice.
Tip into prepared ovenproof dish.
Pour over a quarter of the Cheese Sauce.
Place the haddock fillets cut into portion sizes on top.
In a jug, mix the egg with the remaining Cheese Sauce.
Pour egg mixture evenly over the fillets. Sprinkle lightly with Braai & Grill Seasoning.
Bake open for 20 – 25 minutes until golden and bubbling.
Serve with Mustard Seed Bruschetta.