Puffed Cauliflower Cheese Food

CAULIFLOWER PUFF

Steps:

• In an electric blender whirl until smooth the cauliflower, egg yolks, cream,.
• salt and pepper.
• In a medium bowl, beat the egg whites until stiff: gradually fold in the.
• cauliflower mixture, scallion and cheddar cheese.
• Spread over the bottom of a buttered 9 inch pie plate. Drizzle with butter;.
• sprinkle with the Parmesan cheese.
• Bake in a preheated 375 degree oven until golden brown and set 20 minutes.
• Cut into wedges and remove with wide spatula.

CAULIFLOWER AND CHEESE PUFF

Steps:

• Thoroughly wash the cauliflower and break it into florets.
• Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
• Remove cauliflower with the slotted spoon to a large bowl and mash.
• Preheat oven to 325 F degrees.
• Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake for 40 minutes.
• Top with remaining 1 ounce of grated cheese and place under the broiler until browned.

CAULIFLOWER CHEESE & BACON QUICHE

Steps:

• To make the pastry, briefly whizz the flour with a pinch of salt in a food processor, then add the butter and whizz until the mixture looks like breadcrumbs. Whisk the egg yolk with 2 tbsp water and pour in. Process until the pastry forms a ball round the spindle, add a 1⁄2-1 tbsp water if necessary. Pat into a thick disc, wrap in cling film and chill for 30 minutes or up to 48 hours.
• Return the pastry to a cool room temperature. Roll out as thinly as you can and line a 4cm deep, 23cm round tart tin with a removable base. Tuck pastry into the corners, without stretching it, and trim off the overhang (watch our video which shows how to do this neatly). Chill for 30 minutes.
• Meanwhile, preheat the oven to fan 170C/conventional 190C/gas 5. Line the pastry with foil (no need to prick pastry), weigh it down with ceramic or dried beans, then bake for 12-15 minutes. Remove foil and beans, and cook for another 5-7 minutes until the pastry has lost all rawness but is still pale golden.
• Meanwhile, bring a saucepan of salted water to boil, add the cauliflower and cook for 5 minutes, timed from when the water's back to the boil. Drain well and leave to cool.
• Spread out the bacon in a cold non-stick frying pan and cook over a low-medium heat for 7-8 minutes, stirring occasionally, until the fat runs and the bacon's coloured but not crisp. Leave to cool.
• Combine eggs, cream, all the cheese, chives and nutmeg with black pepper and a little salt. Stir in the cauliflower and bacon, then pour the mixture into the case. Bake for 30 minutes or until the pastry is golden and the filling is set but just trembles. Leave for 30 minutes, as quiche is at its best served warm.

CHEESY BROCCOLI PUFFS

Steps:

• To make the sauce, melt the butter in a saucepan and add the flour.
• Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
• When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
• When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
• Pre-heat the oven to 180°c.
• Place the pastries in the holes of a shallow muffin tin, pressing down properly.
• Spoon in the broccoli filling then fold over the edges of the pastry.
• Brush with the beaten egg and place in the oven.
• Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
• Remove from the oven and allow to rest for 10 minutes before serving.

GIANT CAULIFLOWER CHEESE PUFF

Steps:

• Preheat the oven to 350 degrees F.
• Lightly spray a 9 by 13 inch pan with nonstick spray, then add the butter.
• Place the pan in the preheated oven for a minute or so to melt the butter, then take it out and carefully tilt it in all directions to let the butter coat the bottom.
• Set aside.
• Place a 10 inch skillet over medium heat and wait a few minutes.
• Add the olive oil, wait about 10 seconds, then swirl to coat the pan.
• Add the onions, saute` for 5 minutes, then stir in the salt and the cauliflower.
• Saute` over medium heat for 8 to 10 minutes, or until the cauliflower is just tender.
• Transfer this mixture to the prepared pan.
• While the cauliflower is cooking, combine the eggs, milk, flour, and cheese in a blender.
• Whip into a smooth batter and pour it over the cauliflower mixture in the pan.
• Bake in the center of the oven for 35 to 40 minutes, or until puffed and golden.
• Serve hot or warm, cut into squares.

PUFFED CAULIFLOWER CHEESE

Steps:

• Preheat oven to 400 degrees.
• Wash cauliflower; remove stalk end.
• Cut into quarters; remove hard stalk.
• Divide into florets; cook in boiling salted water until tender; drain.
• Heat butter in pan.
• Add flour; stir over low heat 2 minutes.
• Remove from heat.
• Add milk gradually; stir until smooth.
• Return to heat; stir until boiling.
• Add salt, pepper and most of bread crumbs.
• Stir in egg yolks, cheese and cauliflower; adjust seasonings to taste.
• Beat egg whites until stiff; fold into mixture.
• Put into greased ovenproof dish; sprinkle with remaining crumbs.
• Bake in preheated 400 degree oven about 30 minutes, until well risen and brown.

CHEDDAR CHEESE-STUFFED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
• In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
• Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.

PUFFED CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the cauliflower florets in a saucepan with about 2 inches of water. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and set aside.
• Melt the butter in a small pan. Stir in the flour, and cook over low heat for 2 minutes. Gradually stir in the milk, and bring to a boil. Season with salt and pepper, and stir in most of the bread crumbs. Remove from the heat, and stir in the egg yolks, cheese, and finally cauliflower.
• Whip the egg whites in a large glass or metal bowl until stiff. Fold the cauliflower mixture into the egg whites. Transfer to a ceramic or glass 2 quart casserole dish. Sprinkle the remaining bread crumbs on top.
• Bake for 30 minutes in the preheated oven, or until puffed and golden.

PUFFED CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the cauliflower florets in a saucepan with about 2 inches of water. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and set aside.
• Melt the butter in a small pan. Stir in the flour, and cook over low heat for 2 minutes. Gradually stir in the milk, and bring to a boil. Season with salt and pepper, and stir in most of the bread crumbs. Remove from the heat, and stir in the egg yolks, cheese, and finally cauliflower.
• Whip the egg whites in a large glass or metal bowl until stiff. Fold the cauliflower mixture into the egg whites. Transfer to a ceramic or glass 2 quart casserole dish. Sprinkle the remaining bread crumbs on top.
• Bake for 30 minutes in the preheated oven, or until puffed and golden.

PUFFED CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the cauliflower florets in a saucepan with about 2 inches of water. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and set aside.
• Melt the butter in a small pan. Stir in the flour, and cook over low heat for 2 minutes. Gradually stir in the milk, and bring to a boil. Season with salt and pepper, and stir in most of the bread crumbs. Remove from the heat, and stir in the egg yolks, cheese, and finally cauliflower.
• Whip the egg whites in a large glass or metal bowl until stiff. Fold the cauliflower mixture into the egg whites. Transfer to a ceramic or glass 2 quart casserole dish. Sprinkle the remaining bread crumbs on top.
• Bake for 30 minutes in the preheated oven, or until puffed and golden.

CAULIFLOWER CHEESE

Steps:

• preheat oven to 180*c/375*F.
• break cauliflower into florets and soak in warm salted water for 3-4 minutes.
• Drain, place in pan with hot water, cover and bring to boil. Reduce heat to simmer until florets are tender.
• While cauliflower is cooking, melt butter in a pan, add flour, stir over heat heat until flour starts to bubble, remove from heat. Stir in milk, return to heat and stir until mixture boils and thickens.
• Remove from heat and add cheese - let it melt into sauce.
• Drain cooked cauliflower, place on serving plate and spoon cheese sauce over it. Sprinkle with Parsley. If you want you can place cauliflower in dish, top with cheese sauce and broil for a minute until sauce browns.