Pain De Chou Fleur
|Cauliflowers||2 Medium, separated into flowerets|
|Potatoes||1 1⁄2 Pound, cooked and quartered (About 700 Gram)|
|Butter||1⁄2 Ounce (About 15 Gram)|
|Cayenne pepper||1⁄4 Teaspoon|
|Gruyere cheese||5 Ounce, finely grated (About 150 Gram)|
Put the cauliflowers into a large saucepan andadd 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.
Preheat the oven to moderate 18o°C (Gas Mark 4, 350°F).
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.
Stir in 125g/4oz (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.
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.
Remove from the oven and serve at once.