Cheese and cauliflower loaf

4 servings

Ingredients

Quantity Ingredient
1 large Cauliflower
2 Eggs
⅔ cup Milk
Salt and pepper
3 tablespoons Butter or margarine
½ cup Parmesan cheese (substitute romano); freshly grated

Directions

Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Clean cauliflower and break the head into pieces. Cook until just tender, then place in cold water to cool quickly. In a food processor or blender, make a coarse puree out of the cooked cauliflower. (Don't let the puree become too smooth, you want to have some texture to the final dish.)

In a large bowl beat the eggs slightly and add the milk and salt and pepper to taste. Add the cauliflower and mix well.

Use 1 Tbsp of the butter/margarine to grease a 8 x 8-inch baking dish and pour in the mixture. Cut the rest of the butter/margarine into small pieces and distribute on the top. Top with the grated Parmesan Cheese. Bake at 450 F for 20 mins or until top is golden brown.

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