|
Ingredients
|
For 4
|
For 100
|
|
Cauliflower
|
225gms
|
5.65kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Capsicum
|
115gms
|
2.8kg
|
|
Hard-boiled eggs
|
1
|
25
|
|
Cheese
|
30gms
|
680gms
|
|
White sauce
|
292ml
|
7.35litre
|
|
Butter
|
15gms
|
340gms
|
|
Chopped herbs
|
¼ tsp
|
15gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
80 – 100gms
|
Parboil cauliflower. Drain and keep liquor for preparing the
sauce. Stew sliced tomatoes, onions and capsicum with the butter. Put in a
baking dish alternately with the cauliflower. Put a layer of sliced hard-boiled
egg. Cover with white sauce. Sprinkle with grated cheese. Dot with butter.
Brown lightly in a quick oven. Serve hot with roast potatoes and cheese sauce.
