This recipe is one of my mother’s go-to recipes. We ADORED this growing up and still salivate whenever the dish is even mentioned! My mom is one of those “old timers” that pretty much told me to watch and learn when it came to learning her recipes. “I have no recipe!” she would say. “I put *this* much in” motioning with her hands about how much of each ingredient actually goes into the recipe. Needless to say, I wrote down what I saw her doing – but over the years have had to tweak my “recipe” – a little more flour, a little less cheese, etc…
Today, I think my recipe is pretty darn good! This dish pops up in my Instagram feed every few weeks when I have a craving. Many of you have requested the recipe over the years so today I will actually put it down on paper for you! The irony is that doing this actually makes my life easier. Whenever I post a recipe on my blog it becomes my “cookbook” and I no longer have to go searching for recipes every time I want to make something! (This one is on my old cell phone in my “notes” – I have to charge the phone and look through a cracked screen for this recipe as it stands.) lol So THANK YOU! Here it goes…
Cauliflower – 1 average size head
Eggs – 3 large
Butter – 1/4 cup + for buttering pan
Flour – 1 tbsp.
Milk – 1.5 cup
Italian or 4-cheese mix (Asiago, Parmesan, Fontina, Provolone or similar) – About 2.5 handfuls or 1 cup
Handy kitchen items I love:
Directions Cauliflower “Cake”
- Preheat oven to 350°F.
- Wash cauliflower and cut into chunky pieces. Boil cauliflower until tender.
- Butter your savarin mold. You can dust the inside with a light layer of flour, for good measure, if you want to.
- Remove water from pot and mash cauliflower.
- Transfer to a bowl and add 3 eggs, salt and pepper.
- Transfer to your dish.
- Make sure you have another dish that is larger than the dish you are using for the cauliflower cake. Put the cauliflower cake dish into the other dish and add about 1 inch of water to the dish on the outside. I use a savarin mold for the cauliflower and an oblong pyrex dish (see above). (You can use a regular oblong pan that is smaller than the one you use for the “bain de marie” and it works just as well.)
- Put on center rack and cook for 30 minutes. Check to make sure it’s cooked by sticking a knife into the cake. If it comes out clean, it’s done! If not, put it back in for another 5 – 10 minutes and check again.
- Remove the cauliflower cake from the oven carefully making sure not to burn yourself with the scalding water.
- Allow to cool for a few minutes. Take a spatula and run it along the edges of the savarin dish to help make sure the cauliflower doesn’t stick to the dish.
- Using oven mitts hold the dish with the cauliflower over a plate and flip the cake onto the plate. Remove the savarin dish mold.
Directions Béchamel Sauce
- On medium heat, melt 1/4 cup of butter in a sauce pan.
- Take off heat and add 1 tbsp. flour (enough to absorb the butter). Mix thoroughly.
- Put back on heat and add milk little by little whisking the whole time.
- Stir until it boils – about 10 to 15 minutes.
- Continue stirring and add cheese. Stir until the sauce thickens.
- Pour over cauliflower cake once the sauce thickens.
Voila! All pau!