Giant Cauliflowers Make Giant Cakes

Finally our cauliflowers have arrived, there’s a colony of them and some are seriously big.

We have waited so long. I was convinced we would have caulis for Xmas but nope, nothing happened . We just had these huge plants on long stems that seemed to be in some kind of animated suspension and now, all at once they are emerging. It’s far from the first cauliflowers that we have grown but usually they arrive rather inconveniently in August or are very welcome in October and November. Last years lockdown meant we got our seeds where we could and I must have picked up this winter variety. I’ve now checked it out and discovered that winter cauliflowers take 40-50 weeks to mature which is quite some time to nurture a vegetable but they are so welcome. A joy to the eye and they’re going to be exciting to eat, or perhaps I should say a challenge.

We regularly make cauliflower fritters and cauliflower pakoras which are both delicious but last night I broke out and and made a cauliflower Sfomato with the enormous cauliflower that I had picked. Sformato looks like a cake which has a touch of a soufflé to it. It’s also enormous, enough to feed 6- 8 for dinner or 4 for dinner and 4 for lunch!

I have feeling we’re going to have cauliflowers coming out of our ears!

Cauliflower Sformato

1 large cauliflower

olive oil to roast the cauliflower

2 red onions, peeled and chopped

90g butter

90g flour – I used rice flour as it’s gluten free

800mls milk

6 eggs

75g grated parmesan or mature cheddar, grated

1tbs Dijon mustard

1/2tsp smoked paprika

Pre heat the oven 190c

Line the base and sides of a 24-26cm loose bottomed cake tin

Break the cauliflower into even sized florets and toss with little olive oil and salt. Spread out on a large baking sheet and roast for 20 minutes. leave aside to cool a little then chop small.

Melt the butter in a large saucepan (mine was little small) then stir in the flour. Cook gently for a few minutes then begin to add the milk. Do this in stages, whisking the milk and roux(flour mix) until it comes together in one mass before adding a little more. You will end up with a fairly thick sauce. Season with salt and cracked black pepper. Stir the chopped cauliflower, smoked paprika, mustard and grated cheese.

Check the seasoning then pour into the prepared tin.

Bake in the centre of the oven for 40 minutes or until a knife comes out clean.

Bake in the centre of the oven for 40 minutes or until a knife comes out clean.

Leave to rest for a few minutes before removing the tin and serving.

It’s not going to win a beauty contest but very tasty!

About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at www.lettercollum.ie View all posts by lettercollumkitchenproject

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