Pain De Chou Fleur Cauliflower Loaf Recipes

Steps:

• Put the cauliflowers into a large saucepan and add just enough water to cover.
• Bring to the boil and cook for 12-15 minutes , or until flowerets are very tender.
• Drain and set aside.
• Preheat the oven to moderate 180C degrees (350F degrees).
• Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree.
• You can use a food blender for this.
• One by one, add the eggs, beating well between each addition.
• Stir in 1 cup of grated cheese and spoon the puree into a well greased oven proof mould or bowl of medium size.
• Cover with foil and put the mould into a roasting pan one-third full of boiling water.
• Put the pan into the oven and bake for 1 hour.
• Remove the pan from the oven and remove the mould from the pan.
• Remove the foil.
• Place a serving (heatproof) dish over the top of the mould and invert quickly.
• The mould should slide out easily.
• Sprinkle the remaining cheese over the top and return the mould to the oven for 5 minutes, or until the cheese melts.
• Remove from the oven and serve.

Steps:

• Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
• Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
• In another pan, add remaining butter.
• When butter has melted add the flour and make a roux.
• Add milk and stir until thickened, season with salt and pepper.
• Add 1 cup of the grated cheese to the milk mixture.
• Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
• Add cheese sauce being sure to coat all the veggies.
• Beat the egg whites until stiff and arrange on top of cauliflower.
• Make four pockets for the egg yolks and drop a yolk into each pocket.
• Sprinkle with remaining cheese and broil until crisp and golden brown.

Steps:

• Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
• Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
• Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
• NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
• VARIATIONS:.
• In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
• PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
• PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
• At Home With The French Classics.