Preparation / Directions:
Preheat oven to 400F In a blender or processor, combine eggs, milk flour, and salt and process until smooth. Reserve. Melt butter in a medium skillet over moderate heat. Add onion and cook, stirring, until softened. Remove from heat, and stir in spinach and about a third of the reserved batter. Reserve. Bring a medium pan of water to a boil and cook whole carrots for about 6 minutes, depending on their thickness, until tender but still crisp. With a slotted spoon, remove to a plate and allow to cool. Add cauliflower florets to the water and cook for about 3 minutes. Remove with a slotted spoon and allow to cool slightly. Butter a 2 quart loaf pan, then butter a piece of aluminum foil large enough to line it with a slight overhang. Line the pan with the foil, fitting it into the corners and allowing it to hang over the edges. Place half the cauliflower in the base of the pan and pour over half of the remaining batter. Next, spread half of spinach mixture over the cauliflower in an even layer. Lay the carrots next to each other lengthwise in the pan. Spread the remaining spinach over the carrots, then the remaining cauliflower, and press down gently. Pour over the remaining batter. Butter a piece of aluminum foil large enough to cover the pan. Place over the vegetables, seal with the overhanging foil, and gently press down the foil. Place pan in a larger roasting pan and place in oven. Pour enough boiling water into the larger pan so that it reaches about halfway up the sides of the loaf pan. Bake for 1 hour. Remove from the oven and remove loaf pan from the water. Allow to cool for at least an hour. Remove foil from the top and invert on a plate. Carefully peel off the foil and cut across into 1 inch slices.