- 1 small cauliflower, cut into small florets
- 50ml/2fl oz double cream
- 50g/1žoz blue cheese
- 1 free-range egg yolk
- salt and freshly ground black pepper
- Preheat the oven to 230C/400F/Gas 6.
- Place the cauliflower into a saucepan of boiling water and simmer for 3-5 minutes, or until tender, then drain and transfer to a small ovenproof dish.
- Pour the cream over the cauliflower and scatter over the blue cheese. Make a well in the middle of the mixture and place the egg yolk into the well, then season well with salt and freshly ground black pepper.
- Transfer the dish to the oven and cook for eight minutes, or until the egg has set and the cheese is bubbling.
- To serve, remove from the oven and serve immediately.