Cauliflower Torte

Cauliflower Torte


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Creamy cauliflower is an ideal fall side dish.

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Serving Size / Yield

6 servings


  • 1 lg. cauliflower
  • salt
  • 1/4 C. olive oil
  • 2 lg. garlic cloves, finely chopped
  • 3 Tbs. plain dry bread crumbs
  • 4 lg eggs
  • 1/2 C. grated parmesan cheese
  • pepper

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Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices. 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 the back of a spoon. Pour oil into a small skillet. Add the garlic and cook over medium heat until golden, about 2 minutes. Scrape the garlic and oil in the cauliflower and stir well.

Preheat the oven to 400 degrees. Oil a 9-inch square baking pan. Sprinkle the pan with 1 Tbs. crumbs. Beat together 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. Bake 30-35 minutes. Let cool 10 minutes. Cut into squares and serve hot.

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