Mushroom & cauliflower cheese crumble

[jonela]

Ingredients (4 serves):
- 1 medium cauliflower;
- 55 g butter;
- 200 g button mushrooms (sliced);
- salt and pepper;
For the topping:
- 150 g breadcrumbs;
- 4 tbsp grated Parmesan cheese;
- 1 tbsp dried oregano;
- 1 tbsp dried parsley;
- 3 tbsp butter.

Method:
1. Bring a large pan of salted water to the boil;
2. Break the cauliflower into small florets and cook in the boiling water for 3 minutes. remove from the heat, drain well and transfer to a large shallow ovenproof dish;
3. Melt the butter in a small frying pan over a medium heat. Add the sliced mushrooms, stir to coat and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper.
4. Combine the breadcrumbs, cheese and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables.
5. Dice the buter for the topping and dot over the crumbs. Place the dish in a preheated oven, 230 Celsius/ Gas Mark B and bake for 15 minutes, or until the crumbs are golden brown and crisp. Serve from the cooking dish.