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Cauliflower Loaf      Veg   HT   HD    65mins

Serves 4    Hot  Vegetarian  Vegetables   Hors d'oeuvre   Starter   Appetizer   Gluten Wheat free



450g/1lb Cauliflower

Salt and Pepper

2 Egg Yolks, beaten

50g/2oz Softened Butter

Freshly Grated Nutmeg




1. In a large saucepan, bring plenty of water to the boil, add the cauliflower, cover and simmer gently for about 20 minutes, or until just tender when pierced at the stem end with a fork.


2. Heat the oven to 190C, 375F, Gas mark 5. Grease a small loaf tin well. Drain the cauliflower well and press through a fine sieve.


3. Beat the egg yolks and butter a little at a time into the cauliflower purée. Season with salt, pepper and nutmeg.


4. Pour into the loaf tin. Stand the tin in a pan of hot water in the oven and bake for 25 minutes.


5. To serve - turn out the cauliflower loaf onto a heated dish and serve thinly coated with a little hollandaise sauce.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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