Cauliflower loaf

Recipe from: 9/23/1993 12:00:00 AM
Ingredients 15
Servings 1
Minutes +/- 40 min


Serving Change
  • 50
  • 50
    cake flour
  • 500
  • salt and black pepper
  • 1
    onion, finely chopped (optional)
  • 25
    butter (optional)
  • 15
    freshly chopped herbs like parsley, thyme or origanum (or 5 ml dried herbs) (optional)
  • 300
    spinach, blanched
  • 1
    medium cauliflower, broken into florets and boiled till soft
  • 100
    Cheddar cheese, grated
  • 4
    eggs, beaten
  • 410
    tomato and onion mix
  • salt and pepper
  • 5


+/- 40 min
Preheat the oven to 190 ºC (375 ºF). Grease a 30 x 8 cm loaf tin. Melt the butter and stir in the cake flour. Heat till the mixture begins to bubble, stirring continuously. Remove from the heat and gradually add the milk. Stir continuously until smooth and heat until the mixture comes to the boil and thickens. Season to taste with salt and black pepper. If using, sauté the onion in the 25 ml butter till soft. Add the herbs. Line the tin with the spinach leaves. Mix together the white sauce, cauliflower florets, Cheddar cheese and eggs. Spoon half the mixture into the prepared tin, and sprinkle with the onion mixture. Spoon the remaining white sauce mixture on top. Cover with the remaining spinach leaves. Dot with butter. Place the tin in an oven pan half filled with hot water and bake for about 40 minutes or until set. Slice and serve hot or cold. Makes a medium loaf. TOMATO SAUCE Boil the tomato and onion mix until most of the liquid has evaporated. Season to taste with salt and pepper and add the sugar. Serve with cauliflower loaf.

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