Author: Suresh Dhamothiran

Name: Cauliflower & Butter Bean Curry Gratin
Yield: 4
Ingredients: 1 head (450-500g/16-18oz) cauliflower, medium-sized, cut into florets; Salt, to taste; 2 portions curry roux, around 30-50g/1-2oz, depending on the brand (check the instructions on the box); 300-350ml/11-12fl oz water; A little butter, for greasing; 2 portions cooked rice (from 150g/5oz uncooked weight); 1 tin butter beans (400g/14oz), drained and rinsed, then drained again (optional); 150g/5oz medium cheddar, Edam or mozzarella (any good, not-too-strong melting cheese), sliced or grated; Crispy onions and Japanese pickles, to garnish (optional)

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