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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the cauliflowers into a large saucepan and add just enough water to cover. | 2. Bring to the boil and cook for 12-15 minutes , or until flowerets are very tender. | 3. Drain and set aside. | 4. Preheat the oven to moderate 180C degrees (350F degrees). | 5. Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree. | 6. You can use a food blender for this. | 7. One by one, add the eggs, beating well between each addition. | 8. Stir in 1 cup of grated cheese and spoon the puree into a well greased oven proof mould or bowl of medium size. | 9. Cover with foil and put the mould into a roasting pan one-third full of boiling water. | 10. Put the pan into the oven and bake for 1 hour. | 11. Remove the pan from the oven and remove the mould from the pan. | 12. Remove the foil. | 13. Place a serving (heatproof) dish over the top of the mould and invert quickly. | 14. The mould should slide out easily. | 15. Sprinkle the remaining cheese over the top and return the mould to the oven for 5 minutes, or until the cheese melts. | 16. Remove from the oven and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	2	heads	separated	420.0	83.49600000000001	32.256	4.704
potato	1 1/2	1/2	cooked quartered	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt pepper				-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
egg	6			429.0	2.16	37.68	28.53
gruyere cheese	1 1/4	cups	grated	681.45	0.594	49.1865	53.361000000000004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.