- 1 tbsp olive oil
- 1 red pepper, seeds removed, sliced
- 200g/7oz cauliflower, blanched
- 150ml/5fl oz double cream
- 150g/5oz cheddar, grated
- 1 free-range egg yolk
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a frying pan and add the red pepper. Fry for three minutes, until beginning to soften, then add the cauliflower and cook for two minutes.
- Transfer the pepper and cauliflower mixture to an ovenproof dish.
- For the cheese sauce, heat the cream and 100g/3½oz of the cheddar in a saucepan over a low heat, stirring to melt the cheese. Bring to a simmer and cook for three minutes, then remove from the heat and add the egg yolk. Stir well to combine, then pour the mixture over the cauliflower and peppers.
- Top the dish with the remaining grated cheddar and place into the preheated oven to bake for eight minutes, or until bubbling and golden brown.
- Serve in the ovenproof dish straight from the oven.