Cauliflower Bake with Cream Cheese
This bake sets firm but stays light. It is a forgiving base that takes other vegetables just as well — broccoli is the obvious one to try.
Drain the cauliflower properly before mashing it. Cooked cauliflower holds a surprising amount of water, and that water is the difference between a bake that slices and one that weeps on the plate.
It is worth serving with a Roquefort sauce: the blue cheese lifts the mild flavor of the cauliflower and gives the dish a more grown-up profile.
Ingredients
- 1 medium cauliflower
- 2 eggs
- 100 ml heavy cream (double cream)
- 200 g cream cheese
- 1/2 cup grated cheese
- Breadcrumbs, as needed
- Salt and pepper, to taste
Method
- 1
Cook the cauliflower, steamed or boiled. Drain it thoroughly and press out the excess water before mashing — otherwise the bake loses its structure.
- 2
Mix with the eggs, the cream, the cream cheese and the grated cheese. Season.
- 3
Pour into a buttered loaf pan dusted with breadcrumbs. Bake at 180 °C for about 45 minutes, or until golden.
Broccoli and Cauliflower
Two versatile, forgiving vegetables that earn a fixed place in the weekly menu. In many dishes you can swap one for the other without changing anything else.
