A book of recipes from around the world provided what my family call "Cauliflower Pudding". It is good with specimens which are passed their pristine best, and is in fact my favourite way of cooking cauliflower which often seems a very bland vegetable.
Serve as a vegetable or as a main dish with tomato sauce and grated cheese or stewed mushrooms.
Wash, break up and cook the cauliflower. (Left-over cauliflower can be used equally well.) Mash it like potato. Using the stalks is fine, but remove any strings from the larger ones. Make a thick white sauce, allow it to cool and whisk in one or two eggs. Season with salt, pepper and nutmeg. Put it into a greased dish and bake uncovered for about 45 minutes. Alternatively it can be streamed.
