Pain de Chou-Fleur

Preparation info

  • Serves

    4

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 1 whole cauliflower
    • salt
    • 3 egg yolks, well beaten
    • softened butter
    • freshly ground black pepper
    • freshly grated nutmeg
    • ½ pint hollandaise sauce

    Method

    Clean and cook cauliflower as. Drain well and force through a fine sieve. Beat in well-beaten egg yolks and 4 tablespoons softened butter, and season to taste with salt, freshly ground black pepper and freshly grated nutmeg. Pour into a well-buttered soufflé dish or charlotte mould, and cook in a pan of hot water in a moderate oven (375°-M4) for 25 minutes. Turn out on to a heated serving dish and mask with Hollandaise Sauce.