Serves: 6
Total Calories: 145
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is soft, about 15 minutes. Drain well. Place the cauliflower in a large bowl and mash it with a potato masher or the back of a spoon. It should not be perfectly smooth.
3 Pour the oil into a small skillet. Add the garlic and cook over medium heat until golden, about 2 minutes. Scrape the garlic and oil into the cauliflower and stir well.
4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a 9-inch square baking pan. Sprinkle the pan with one tablespoon of the crumbs. Beat together the eggs, cheese, and salt and pepper to taste. Stir the egg mixture into the cauliflower. Scrape the mixture into the pan and smooth the top. Sprinkle with the remaining crumbs.
5 Bake 30 to 35 minutes or until a knife inserted in the center comes out clean and the top is lightly browned. Let cool 10 minutes. Cut into squares and serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cauliflower Torte recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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