1/ of a 250g tub of Herb & Garlic Cream Cheese (1/2 cup)
1 tin of Campbells condensed cream of mushroom soup (10 ounce)
125ml of hot chicken stock (1/2 cup)
1 large head of cauliflower, trimmed and broken into florets
salt and pepper to taste
120g of strong cheddar cheese, grated (1 cup)
1 sheet of all butter ready rolled puff pastry
1 small free range egg yolk, beaten with a touch of water
flaked sea salt and coarsely ground black pepper
Preheat the oven to 200*C/400*F/ gas mark 6. Cook the cauliflower in a pot of lightly salted boiling water for about 5 minutes until crispy tender. Drain well. Return to the saucepan. Stir together the stock, soup and both the cream cheese and the cheddar. Pour over the cauliflower and gently stir to combine. Pour this mixture into a shallow rectangular or oval dish. Cover with the puff pastry pressing the edges against the edge of the dish to seal. Brush the surface of the pastry with the beaten egg and sprinkle with some salt and pepper. Cut a few slits in the top with a sharp knife to vent. Bake for 30 minutes, until heated through and the pastry is puffed and golden brown.