Simon Rimmer served up tasty cauliflower cheese tarts on Sunday Brunch.

The ingredients for the pastry are: 225g plain flour, 5g salt, 100g butter and approx. 40ml water.

For the topping: head of cauliflower – cut into florets, 100ml oil, 400g crème fraiche, 400g strong mature red cheddar, 400g finely grated parmesan, 4 eggs and 1 tbs Dijon.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.