26 December 2012,03:59 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Put the cauliflower and onion in a large pan with the water and salt. Bring to the boil, then lower the heat, cover.
  • Simmer for about 10 minutes until the cauliflower is just tender, then drain thoroughly.
  • Put the eggs in a bowl with the breadcrumbs, cheese, nutmeg and salt and pepper to taste.
  • Mix well. Heat the milk, but do not allow to boil, and then stir into the egg mixture.
  • Put the cauliflower in a baking dish or greased ring mould. Pour over the egg custard to cover the cauliflower.
  • Stand the dish or mould in a roasting pan, half-filled with hot water.
  • Bake in a preheated moderate oven for 45 minutes or until the custard is set and a skewer comes out clean when inserted in the centre.
  • Alternatively, cover the dish or mould and steam over boiling water for about 1 hour until set.
  • Serve hot with a mushroom or tomato sauce.


  • 750 grams cauliflower, chopped, with leaves and stalks finely chopped
  • 2large onion, peeled and chopped
  • 500 ml water
  • Salt
  • 8 eggs, lightly beaten
  • 100 grams fresh whole meal breadcrumbs
  • 200 grams Cheddar cheese, grated
  • Pinch of grated nutmeg
  • Freshly ground white pepper
  • 500 ml skimmed milk

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