Cauliflower Cheese Timbale

450 g/1 lb cauliflower, chopped, with leaves and
stalks finely chopped
1 large onion, peeled and chopped
300 ml/1/2 pint water
salt
4 eggs, lightly beaten
50 g/2 oz fresh wholemeal breadcrumbs
100 g/4 oz Cheddar cheese, grated
pinch of grated nutmeg
freshly ground white pepper
300 ml/1/2 pint skimmed milk

Put the cauliflower and onion in a large pan with the water and salt. Bring to the boil, then lower the heat, cover and simmer for about 10 minutes until the cauliflower is just tender, then drain thoroughly.

Put the eggs in a bowl with the brcadcrumbs, cheese, nutmeg and salt and pepper to taste. Mix well. Heat the milk, but do not allow to boil, then stir into the egg mixture.

Put the cauliflower in a 1.5 litre/21/2 pint baking dish or greased ring mould. Pour over the egg custard to cover the cauliflower. Stand the dish or mould in a roasting pan, half-filled with hot water. Bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 45 minutes or until the custard is set and a skewer comes out clean when inserted in the centre. Alternatively, cover the dish or mould and steam over boiling water for about 1 hour until set.

Serve straight from the dish, or leave to stand

for a few minutes, then turn out of the mould on to a warmed serving platter. Serve hot with a mushroom or tomato sauce.

The timbale can also be served cold, in which case it should be left to cool in the mould before turning out on to a serving platter.

SERVES 4