INGREDIENTS
1 small cauliflower.
1 Tablespoon butter or margarine.
2 eggs.
Big tin curry fish or pickled fish.
Grated cheese.
METHOD
Cook cauliflower until just tender, but not too soft.
Drain the cauliflower.
Place the cauliflower into a pot.
Add the butter or margarine.
In a jug beat the eggs lightly with a fork.
Pour the lightly beaten eggs over the cauliflower.
On the stove over a low heat cook the cauliflower mixture until done, stirring occasionally.
Remove bones from the fish.
Add the fish with its sauce to the cauliflower mixture.
Mix. (Do not overmix).
Spoon mixture out into an ovenproof dish.
Sprinkle grated cheese on top.
Bake in the oven or microwave oven until the cheese has melted.
Serve with a salad.
– If you have a big cauliflower use 4 eggs.
