INGREDIENTS
30ml margarine.
30ml cake flour.
250ml milk.
salt and black pepper to taste.
125ml cheddar cheese, grated.
1 medium-sized green pepper, seeded and diced.
1 red pepper, seeded and diced.
2 cloves garlic, crushed.
oil.
1 cauliflower, broken into small florets.
1 can (425g) pilchards packed in water, drained.
Dry breadcrumbs for sprinkling on top.
METHOD
Preheat oven to 180°C.
Grease a medium-sized ovenproof dish.
In a saucepan make a white sauce:
* Melt the margarine.
* Add the cake flour.
* Add the milk.
* Season to taste with salt and pepper.
* Mix well.
* Stir in half the cheese.
* Remove from heat.
In a pan sauté the peppers and garlic in a little oil until soft.
Mix with the white sauce and set aside.
Cook the cauliflower in a little salted water until just tender, but still slightly crisp.
Drain and turn into the prepared dish.
Flake the pilchards and spoon on top of the cauliflower.
Mix the fish and cauliflower lightly.
Pour the white sauce mixture on top.
Combine the remaining cheese and the breadcrumbs.
Sprinkle on top.
Bake for about 20 minutes or until the dish is heated through and the cheese has melted.
Serve with bread rolls and a salad.
