Best Pain De Chou Fleur Cauliflower Loaf Recipes

Timbale De Chou-Fleur (Cauliflower Mold) image

Provided by Jostlori

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup stale white breadcrumb
1/2 cup onion, minced
1 tablespoon butter
white pepper
1/4 teaspoon salt
1 pinch nutmeg
1/2 cup swiss cheese, grated
2/3 cup stale white breadcrumb
5 eggs
1 cup milk
4 tablespoons butter
3 cups cooked cauliflower, chopped
salt
pepper

Steps:

Preheat oven to 325 degrees. Oil a 6-cup souffle mold. Roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
Cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
Scrape the onions in to a 3 qt mixing bowl. Stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
Beat in the eggs.
In a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
In a thin stream of droplets, beat in the hot milk and butter.
Fold the cauliflower into the custard mixture.
Turn the custard into the prepared mold and set mold in a pan of boiling water. Place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
Custard is done when a knife plunged through the center comes out clean.
Remove mold from water and allow to settle for 5 minutes.
Run a knife around the edge of the custard and reverse on a warm serving platter. Surround with choice of sauces (Sauce au Cari) and serve.

Nutrition Facts : Calories 241.8, Fat 17.9, SaturatedFat 10, Cholesterol 194.4, Sodium 329.5, Carbohydrate 10.1, Fiber 1.5, Sugar 2.2, Protein 10.8

Pain De Chou Fleur (Cauliflower Loaf) image

Provided by Trudy Hobbs

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 heads cauliflower, separated into flowerets
1 1/2 lbs potatoes, cooked and quartered
1 tablespoon butter
salt and pepper, to taste
1/4 teaspoon cayenne pepper
6 eggs
1 1/4 cups gruyere cheese, finely grated

Steps:

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.