|Baking soda/1 cube white bread||1 Pinch|
|Grated swiss cheese||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Preheat the oven to 325°F.
Lightly oil the inside of a 1 1/2 quart capacity souffle dish and sprinkle all over with 2 tbsp breadcrumbs, tipping out any excess.
Bring a large saucepan of salted water to a boil, adding a pinch of baking soda or a cube of white bread to prevent the unpleasant cooking smell, if wished.
Wash the cauliflower and cut it into florets and the lower stalks into fairly small pieces.
Boil for about 13 minutes or until tender; drain well.
You will need just over 1 lb cooked cauliflower for this dish; place it in a large mixing bowl and crush finely with a potato masher or fork.
Peel and chop the onion finely and cook for about 10 minutes or until soft but not browned in 1 tbsp butter, stirring frequently with a wooden spoon.
Scrape this out of the saucepan into another mixing bowl, season with salt, freshly ground white pepper, and nutmeg.
Break the eggs into the bowl and beat lightly.
Stir in the cheese and % cup of the fine fresh breadcrumbs.
Bring the milk to a boil with 1/4 cup of the butter and then add in a thin stream to the egg mixture, beating continuously.
Stir in the cauliflower and add a little more salt and pepper if needed.
The timbale can be prepared 2-3 hours in advance up to this point and left at cool room temperature, then placed in a preheated oven to cook.
Fill the souffle dish with the mixture, sprinkle the remaining breadcrumbs on the surface, and bake for 35-40 minutes or until a skewer pushed deep into the timbale comes out clean and dry.
Leave to stand and settle for 10 minutes before unmolding on to a heated serving plate.
Pour a little of the sauce over the timbale.
This is delicious served with peas mixed with small pieces of cooked ham or bacon and basil, and Fresh Tomato Sauce.