25gr butter plus extra for greasing
1.2 kg /21.2 lb cauliflower, cut into florets
80 gr/3 oz Gruyère cheese,grated
salt and pepper
5 tablespoons milk
3 eggs
1 quantity Béchamel sauce


1.Preheat the over to 180 C/350 F/Gas Mark 4. Greace a tare tin with butter. Cook the caulifiower in salted, boiling water for 8-10 minutes until tender, then drain well.
2.Melt the butter in a frying pan, add the cauliflower and cook over a low heat, stirring occasionaly, for 5 minutes until lightly browned.
3.Season with salt and pepper, pour in the milk and cook until it has been absorbed. Remove the pan from the heat and push the mixture through a sieve. Beat the eggs into the béchamel sauce, 1 at a time, then stir in the Gruyère and puréed caulifiower.
4.Pour into the prepared tin, place in a roasting tin and add boling water to come about fhalfway up the side.
5.Bake for 1 hour. Leave to stand for a few minutes, then turn out on to a serving dish.

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