Tweet
Ok, I found this tonight. I copied it down years ago, so I have no idea where I got it, but this is a cauliflower dish I can go for
1 cup small cauliflower florets
1 cup cream
2 Tablespoons butter mixed with 2 Tablespoons Roquefort
2 egg yolks
1 egg
For garnish: 2 tomatoes, peeled, seeded and diced
salt and fresh ground black pepper to taste
Preheat oven to 300F. Butter 6 ramekins. Line a baking pan with 2-3 layers of paper towels.
1. Bring a sauce of salted water to a boil. Add the cauliflower florets and blanch for 5 minutes or until tender.
2. Drain them in a colander and transfer them to a food processor.
3. Add the cream and blend until smooth. Season with salt and pepper.
4. Add the butter/Roquefort mixture and puree again until smooth. Bring some water to a boil while finishing the flans.
5. Add the yolks and the egg and process for about 5 seconds, just long enough to incorporate the eggs.
6. Fill the ramekins with the cauliflower and set them into the prepared baking pan. Pour in about an inch of boiling water and place them into the preheated oven.
7. Bake until the custards have set.
To serve
Unmold the custards onto individual serving plates. Season with salt and pepper and garnish each flan with about 1 tablespoon of the tomatoes.
1 cup small cauliflower florets
1 cup cream
2 Tablespoons butter mixed with 2 Tablespoons Roquefort
2 egg yolks
1 egg
For garnish: 2 tomatoes, peeled, seeded and diced
salt and fresh ground black pepper to taste
Preheat oven to 300F. Butter 6 ramekins. Line a baking pan with 2-3 layers of paper towels.
1. Bring a sauce of salted water to a boil. Add the cauliflower florets and blanch for 5 minutes or until tender.
2. Drain them in a colander and transfer them to a food processor.
3. Add the cream and blend until smooth. Season with salt and pepper.
4. Add the butter/Roquefort mixture and puree again until smooth. Bring some water to a boil while finishing the flans.
5. Add the yolks and the egg and process for about 5 seconds, just long enough to incorporate the eggs.
6. Fill the ramekins with the cauliflower and set them into the prepared baking pan. Pour in about an inch of boiling water and place them into the preheated oven.
7. Bake until the custards have set.
To serve
Unmold the custards onto individual serving plates. Season with salt and pepper and garnish each flan with about 1 tablespoon of the tomatoes.
18 Days Cheat Free
Comment