Timbale De Chou-fleur (cauliflower Mold)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup stale breadcrumb
• 1/2 cup onion, minced
• 1 tablespoon butter
• pepper
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 1/2 cup swiss cheese, grated
• 2/3 cup stale breadcrumb
• 5 eggs
• 1 cup milk
• 4 tablespoons butter
• 3 cups cooked cauliflower, chopped
• salt
• pepper

Recipe

• 1 preheat oven to 325 degrees. oil a 6-cup souffle mold. roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
• 2 cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
• 3 scrape the onions in to a 3 qt mixing bowl. stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
• 4 beat in the eggs.
• 5 in a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
• 6 in a thin stream of droplets, beat in the hot milk and butter.
• 7 fold the cauliflower into the custard mixture.
• 8 turn the custard into the prepared mold and set mold in a pan of boiling water. place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
• 9 custard is done when a knife plunged through the center comes out clean.
• 10 remove mold from water and allow to settle for 5 minutes.
• 11 run a knife around the edge of the custard and reverse on a warm serving platter. surround with choice of sauces (sauce au cari) and serve.