Instructions: With a sharp knife separate floretes. Cook in salty water 15 minutes, until cooked but not muchy. Drain and reduce in puree in a food processor. Heat 3 tablespoons of olive oil in a big frying pan, add the garlic and cook for 1 minute, until golden. Add the cauliflower puree, the pepper and salt, mix frequently until liquid evaporates. Chill for 10-15 minutes. Add the beatten eggs and flour and mix . Place in a greased mould and cover with bread crumbs and oil. Bake at 230 cel. (450 F) for 30 minutes until golden crust.

Note : Since my oven is turbo, I baked it for a shorter time, and had to cover it with aluminium foil on the 10 last minutes, and reduce temperature.

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