All Simple Vegetable Recipes


Cauliflower Flan with Cheddar Pepper Sauce Recipes

If cauliflower is ever a company dish, this preparation qualifies. Serve it with Cajun grilled or blackened fish for a delightful combination. It is such a simple lunch recipe.


Makes 6 servings
 

  • 2 tablespoons butter, plus additional for buttering

  • Plain dried bred crumbs

  • 1/2 medium size head cauliflower, cored, separated into tiny flowerets, boiled in salted water to cover until very tender and drained

  • Salt and freshly ground black pepper to taste

  • Pinch ground red (cayenne) pepper

  • 3 large eggs, beaten

  • 1 cup milk, hot

  • 1/2 cup fresh bread crumbs

  • Cheddar pepper Sauce (recipe follows)
     

  1. Preheat the oven to 375 F. Generously butter an 8 inch flan mold or round cake pan. Coat with the dried bread crumbs, knocking out any excess.

  2. Toss the cauliflower with 2 tablespoons of the butter. Season well with salt, black pepper, and red pepper.

  3. In a large bowl, beat together the eggs, milk and fresh bread crumbs. Stir in the cauliflower. Pour the mixture into the prepared mold.

  4. Place the mold in a larger shallows baking pan and pour in boiling water to reach about halfway up the mold.

  5. Bake until the center is set, about 30 minutes. Remove the mold from the water bath and unmold onto a heated serving platter. Serve with the cheddar pepper sauce.
     

Variation: substitute an equal amount of broccoli for the cauliflower
 

Cheddar Pepper Sauce

 

Makes about 1 cup

  • 1 tablespoon olive oil

  • One 6 ounce can chopped green chilies

  • 1 jalapeno pepper, seeded and minced

  • 1/2 medium size onion, very thinly sliced

  • 1 clove garlic, minced

  • 2 tablespoons dry white wine

  • Hot pepper sauce to taste

  • 8 ounces mild Cheddar cheese, grated (2 cups); or 8 ounces processed pasteurized cheese, such as Velveeta, cubed

  1. Preheat the oven to 325F.

  2. In a small saucepan, heat the olive oil over low heat. Stir in the chiles, jalapeno pepper, onion, garlic and wine. Cover and cook, stirring from time to time, over very low heat until soft, about 20 minutes. Stir in the hot pepper sauce.

  3. Spoon the pepper mixture into a small deep ovenproof casserole. Spread the cheese on top. Bake the casserole until the cheese is melted and mixture is bubbling, about 20 minutes. Stir to combine peppers and cheese. Spoon over the cauliflower flan, or serve with crisp tortilla chips.

Note: a faster version of this sauce can be made by spooning the cooked pepper mixture into a small microwave dish. Add the pasteurized cheese cubes (grated Cheddar doesn't melt very well in the microwave), and microwave on high for 4 minutes. Remove from the microwave and stir well before proceeding.
 

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