|Cauliflower||2 , broken into flowerets|
|Potatoes||1 1⁄2 Pound, quartered (700 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|White pepper||To Taste|
|Cayenne pepper||1 Teaspoon|
|Gruyere cheese||5 Ounce, grated (150 Gram)|
Cook the cauliflowers in boiling salted water for 15 minutes or until tender.
Meanwhile, cook the potatoes in boiling salted water for 15 minutes or until tender.
Drain the potatoes and cauliflowers and place in a mixing bowl.
Add the butter, salt and pepper to taste and the cayenne.
Mash together to form a puree.
Beat the eggs into the puree, one at a time, then stir in all but 2 tablespoons of the cheese.
Spoon into a greased 2.5 1/4 pint mould and place the mould in a roasting tin.
Pour enough boiling water into the tin to come halfway up the sides of the mould.
Cover the mould tightly with foil and bake in a moderate oven (180°C/ 350°F or Gas Mark 4) for 1 hour.
Remove the foil and turn the cauliflower bread out onto a warmed heatproof serving dish.
Sprinkle over the remaining cheese and bake for a further 5 minutes or until the cheese is lightly browned.