1 small head of cauliflower
Salt
1 large onion, diced
2 tablespoons melted butter or olive oil, plus more for the cauliflower
1 pound fresh mushrooms, finely chopped (see Recipe Notes)
Freshly ground black pepper
2 cloves garlic, finely chopped or grated
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons dried sage
Red wine or vegetable broth
5 large eggs
1 1/2 cups cottage cheese
2 cups cooked brown rice
2 cups toasted hazelnuts, finely chopped
1 cup toasted almonds, finely chopped
12 ounces grated cheese: Gruyère, cheddar, Parmesan, smoked cheese, or any combination
1/2 cup mixed chopped fresh herbs such as parsley, oregano, thyme, sage
Sliced mushrooms, for decoration (optional)
Mushroom Sauce (recipe below)
Arrange a rack in the middle of the oven and heat to 350°F.
Core the cauliflower, then chop the florets into small pieces about the size of a cooked chickpea. Transfer them to a rimmed baking sheet, drizzle with oil, season with salt, and toss gently to coat the cauliflower evenly. Spread into a single layer. Roast until just softened and starting to brown, about 15 minutes.
While the cauliflower is roasting, heat the oil or butter in a large frying pan over medium-heat until shimmering or melted. Add the onion and sauté until it begins to soften. Add the mushrooms and a pinch of salt and pepper, and cook until the mushrooms release their juices and become soft. Add the garlic and dried herbs, and continue to cook. When the pan begins to dry out again, add a good splash of red wine or broth and cook until it is reduced. The contents should be moist but not swimming in liquid. Remove from the heat and let cool a little.
While the mushroom mixture cools, butter or oil a 9x5-inch loaf pan and line it with parchment paper or aluminum foil, leaving a few inches of overlap to aid in lifting the loaf out of the pan after it has been baked.
Beat the eggs with the cottage cheese in a large bowl. Add the rice, hazelnuts, and almonds. Stir in the cooled mushrooms, cheese, a big pinch of salt and pepper, and fresh herbs. Mix well. Taste for seasoning and adjust. (If you're worried about the raw egg, you can fry up a little patty to taste.)
Fill the loaf pan with the nut mixture, pick up the pan and rap it a few times on the counter to get rid of any air bubbles, and smooth the top with a spatula. (At this point the nut loaf can be refrigerated for 2 days or frozen up to 6 months.)
Decorate the top with with slices of mushroom, if desired. Place the pan on