Bonne Maman

Spiced Cauliflower Flan with Apricot Cardamon Sauce

Serves 6 as a starter, 4 as a main course


  • For the flan:
  • 375g shortcrust pastry
  • 1 large or two small cauliflowers
  • 142ml pot double cream
  • 3 medium eggs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper

  • For the sauce:
  • 3 heaped tablespoons Bonne Maman Apricot Compote
  • 5 cardamom pods
  • 2 shallots
  • 25g butter
  • 125ml water
  • Juice of ½ lime


  1. Heat the oven to 220°C/425°F/Gas 7
  2. Grease a 23cm/9” flan tin. Roll out the pastry, line the tin and leave to chill in fridge whilst the filling is prepared
  3. Strip the cauliflowers, break into florets and cook in boiling water until soft but not limp
  4. Beat the eggs with the cream, cumin and coriander
  5. Thoroughly drain the cauliflower, return to the pan and dry off any remaining water. Gently crush with a potato masher until it resembles rubble [rather than being completely puréed]
  6. Stir in the egg/cream mixture
  7. Pour into the prepared pastry case and cook in the oven for 10 minutes
  8. Lower the heat to 180°C/350°F/Gas 4 and cook for a further 20 minutes until set

To make the sauce:

  1. Crack open the cardamom pods, and crush the seeds in a pestle and mortar
  2. Finely chop the shallots and cook in the butter until soft
  3. Stir in the apricot compote, crushed cardamom seeds and water, bring to the boil and simmer for 5-6 minutes
  4. Add the lime juice and whiz to a puree in a blender
  5. Serve the flan warm with a dollop of sauce

Bonne Maman Apricot Compote is available from Waitrose and Booths.