Tuesday, 13 October 2015

Cauliflower & Cheddar Loaf

I think a cauliflower is such a good vegetable, I love it roasted, cooked and served in a rich cheese sauce, in a creamy soup du Barie, curried, pureed and served with seared scallops, there are so many ways that deliver subtle but excellent flavour. As I was driving home from the market this morning I came up with this recipe. A couple of slices served hot with roast potatoes and peas with a mushroom sauce makes a good dish, I enjoyed a couple of slices at room temperature with my roasted beetroot click here for the recipe, delicious!

For this recipe which makes 2 loaves and feeds 6, you will need;
500g of cauliflower
300g of mature cheddar cheese
180g of breadcrumbs
6 eggs
2 teaspoons of Marigold Bouillon Powder or 1 teaspoon of salt
1/2 teaspoon of ground black pepper

Using a food processor, process the cauliflower until it resembles fine breadcrumbs, place in a large mixing bowl. Process the bread to form fine breadcrumbs, it's important to use good bread, ideally your own sourdough or at least a firm crumb loaf, 2 or 3 days old. Add to the bowl and add the cheese having grated it. Mix thoroughly along with the seasoning and the eggs. Divide between two 500g loaf tins, which should be lined with baking parchment.
Bake at 160C for an hour and 15 minutes, when the loaf should be nicely puffed up and a rich brown on top. Serve sliced either hot or at room temperature.

You can play around with this recipe easily by adding herbs of your choice, perhaps a teaspoon of toasted cumin seeds or varying the cheese.
A slice of this loaf can form part of a sandwich and can be easily brought back to life by frying in a little oil and butter and serving with a fried egg.

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