750 ml cauliflower, steamed, mashed with little bit of milk, butter and spices
Butter, melted
6 eggs, separated
Beat the cauliflower mash and yolks together. Beat the egg whites till stiff peaks form and fold it into the mash mixture. Brush a ramekin with the melted butter. Spoon the mash mixture into the ramekin and bake for 25-30 min at 180oC. Serve immediately. Serves 4-6.
Recipe and photo: Alma Pretorius
1 head of cauliflower
3 hard-boiled eggs
Raw Onion, chopped finely
Curled parsley, fresh,
1 tsp. dried dill
Salt and pepper to taste
1 cup mayo
1 tbsp sugar
Roughly chop cauliflower into bite-sized pieces, then place in a pot of boiling water. You need enough water to cover the cauliflower. Cook until the cauliflower is fork-tender (or steam it for about 11 minutes on High in microwave)
Rinse cauliflower in cold water, drain well and then refrigerate for a few hours.
In the meantime, boil 3 eggs. Remove the eggs and allow those to chill for a few hours as well. Once the cauliflower and eggs are chilled, you can further chop the cauliflower and dice the eggs. If you're using pickles, dice those as well. In a large bowl, combine all of the ingredients until everything is covered. Refrigerate for another hour before eating.
Adapted from http://cupcakesomg.blogspot.com/2011/08/faux-tato-salad.html
