Pain De Chou Fleur (Cauliflower Loaf)

Trudy Hobbs's Note:

A different twist on cauliflower cheese and one of my favorites. I have successfully cooked this in the micorwave which really cuts down on the cooking time.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 heads cauliflower , separated into flowerets
• 1 ½ lbs potatoes , cooked and quartered
• 1 tablespoon butter
• salt and pepper , to taste
• ¼ teaspoon cayenne pepper
• 6 eggs
• 1 ¼ cups gruyere cheese , finely grated

Directions:

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