Until tackling this recipe I had not made a timbale since my days at Melbourne’s William Angliss Institute, when I was studying for my professional cooking qualifications. It was a carrot version and I remember thinking at the time how delicate, tasty yet underrated this old-fashioned dish was.
Here, a light and fluffy cauliflower custard is moulded, baked in a bain-marie like a soufflé and surrounded by a flavoursome curry sauce. Simple and delicious, the vegetable is the hero and its essence truly shines.
A delicious first course or perfect side to a meat or fish dish, or vegetable curry, this recipe can be tweaked by swapping the cauliflower for asparagus, broccoli, spinach, carrot, pumpkin or green peas. A simple tomato sauce with fresh herbs also makes a good accompaniment.