Pain De Chou Fleur (Cauliflower Loaf)

Recipe by Trudy Hobbs
READY IN: 1hr 30mins




  • 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.