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Cauliflower Terrine   Veg  HT  HD   95mins



Serve 4     Hot   Vegetarian Vegetable  Hors d'oeuvre Starter  Appetizer 



1 Large Cauliflower, cut into florets

Salt and Pepper

50g/2oz Butter

1 Onion, finely chopped

75g/3oz Fresh Breadcrumbs

2 Eggs, separated

2 tbsp Freshly chopped Parsley


150ml/5 fl.oz. Double Cream

Oil for greasing




1. Preheat the oven to 190C, 375F, Gas mark 5. Grease a 1kg/2lb loaf tin.


2. Cook the cauliflower in boiling salted water for 10 minutes or until soft. Drain well then mash until smooth.


2. Melt the butter in a pan, add the onion and fry gently for 3-5 minutes until soft and transparent. Stir in the cauliflower puree, egg yolks, breadcrumbs, parsley, nutmeg, salt and pepper and mix well. Remove from the heat. Stir in the cream.


3. Whisk the egg whites until stiff then fold them into the cauliflower mixture.


4. Put the mixture into the greased loaf tin, cover with foil and bake in the oven for 1 hour.


5. To serve - allow to cool for 5 minutes then turn out onto a warmed serving platter. Serve immediately.



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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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