4 - 6 servings
2 Medium cauliflowers, separated into flowerets
700 g (1 1/2 lb) Potatoes, cooked and quartered
15 g (1/2 oz) 1 Tbs Butter
Salt and pepper to taste
1/4 tsp Cayenne pepper
150 g (5 oz) 1 1/4 cups Gruyere cheese, finely grated
1. Put the cauliflowers into a large saucepan and add just enough water to cover. Bring to the boil and cook for 12 to 15 minutes, or until the flowerets are very tender. Drain and set aside.
2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
3. Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree. Add the eggs, one by one, beating well between each addition. Alternatively, puree the cauliflowers with the potatoes, butter, seasonings and eggs in a blender.
4. Stir in 125 g (4 oz) (1 cup) of the grated cheese and spoon the puree into a well-greased medium ovenproof mould. 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.
5. Remove the pan from the oven and remove the mould from the pan. Remove the foil. Place a heatproof serving 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.
6. Remove from the oven and serve at once.
Pain de Chou Fleur, a delicate vegetable dish with a cauliflower base.