Ingredients
- 375g shortcrust pastry
- 1 large cauliflower
- 150ml pure cream
- 3 eggs
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper to taste
- 5 cardamom pods
- 2 shallots
- 25g butter
- 3 heaped tbsp Bonne Maman Apricot Jam
- 1/3 cup water
- juice of a ½ lime
Pre-heat the oven to 220°C for a conventional oven, or 200°C for a convection oven.Grease a 23cm round flan tin or 13cm x 26cm rectangular flan tin.Roll out the pastry, line the flan tin and refrigerate while preparing the filling.Break the cauliflower into florets and cook in boiling water until just soft.Beat the eggs with the cream, cumin and coriander.Thoroughly drain the cauliflower and return to the pan to dry off any remaining water. Gently crush with a potato masher until it resembles rubble (not pureed).Stir in the cream mixture and season to taste.Pour into the prepared flan base and cook for 10 minutes.Reduce the heat to 180°C for a conventional oven or 160°C for a convection oven, and cook for a further 20 minutes.To make the sauce:Crack open the cardamom pods and crush the seeds in a mortar and pestle.Finely chop the shallots and cook in the butter until soft.Stir in the apricot conserve, cardamom and water, bring to the boil and simmer for 5 minutes.Add the lime juice and puree in a blender.Serve the flan warm with a drizzle of sauce.
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