Ipswich & District Kidney Association

• Preheat the grill to high. 

• Cut the red pepper lengthways into quarters and place on a baking tray, skin side up. 

• Grill until the skin is blackened, then immediately place the peppers into a small plastic bag.

• Leave to cool, then peel off the skin and slice up the flesh.

• Divide the cauliflower into medium florets.

• Boil in plenty of water for about 5-8 minutes or until tender.

• Drain well and place in a shallow ovenproof dish.

• Mix together the crème fraiche, mustard, the pepper slices and most of the cheese, reserving about 2 tablespoon of the cheese.

• Spread the crème fraiche mixture over the cauliflower and then sprinkle with the rest of the cheese.

• Grill under a medium grill until the top is golden brown.

• Serve with crusty bread or try with garlic bread.

Serves 2

*Hint: using crème fraiche instead is a healthier alternative to cream or a white sauce.  It is also lower in phosphate and potassium than the normal version.

Source: Eating well with Kidney Failure