Cauliflower Timbales
From Vegetable Cookbook
Puddings and Custards Recipes | Vegetables Recipes
Yield: Serves 8
Parmesan cheese and nutmeg add subtle flavoring to these individual cauliflower custards. Serve as an accompaniment to roast beef or turkey.
- 1 medium cauliflower
- 4 large eggs
- 1/2 cup medium or whipping cream
- 1/2 teaspoon salt
- Freshly ground white pepper
- 1/2 cup freshly grated Parmesan cheese
- Freshly grated nutmeg
1. Separate the cauliflower into flowerets and drop them into a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 8 to 10 minutes or until crisp-tender. Drain in a colander set under cold running water. Shake gently to remove as much water as possible, then transfer to the container of a blender or processor. Whirl until smooth. Measure out 1 cup of purée, reserving any that is left for another use.
2. Preheat the oven to 375° and generously butter 8 timbale or individual soufflé molds. In a large mixing bowl, whisk together the eggs and cream. Stir in the salt, pepper, and Parmesan cheese. Add the cauliflower purée and blend thoroughly. Pour into the prepared molds and cover each mold with a piece of buttered aluminum foil. Set the molds in a shallow roasting pan and add hot water to a depth of 1 inch. Bake for 25 to 30 minutes or until the blade of a knife inserted in the center comes out clean. Remove from the pan of water and allow the timbales to cool for 5 minutes. Run a knife around the perimeter of each mold and turn out. Generously sprinkle the top of each timbale with freshly grated nutmeg.
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