Serves:

6

Description:

An elegant vegetable dish that’s ideal for a buffet meal or as a light lunch with a salad.

Ingredients:

• 500g cauliflower flowerets
• 300g baby spinach leaves
• 400g carrots, peeled
• Salt 3 eggs
• 3 tbsp olive oil
• Freshly ground black pepper
• A selection of herbs, e.g. coriander, parsley, chervil

Method:

1. You need a buttered 1 1/2 litre mould, the base lined with baking paper. Wash the 3 vegetables and cook separately in boiling, salted water, or steam or microwave them. Press the cooked spinach by hand to extract as much water as possible. In a blender, separately blend each vegetable with 1 egg, 1 tbsp oil and some pepper to a very smooth purée.
2. Preheat oven to 200°C.
3. Place a layer of puréed carrot into mould. Top with a layer of cauliflower then a layer of spinach. Seal mould with foil and place it in a bath of hot water in a roasting tray. Cook in preheated oven for about 45 minutes.
4. Remove from oven and pass a blade around the sides of mould. Unmould gently and serve cake topped with sprigs of fresh herbs.

Recipe by: Gabriel Gate`

Website: www.gabrielgate.com