Timbale De Chou Fleur Cauliflower Mold Recipes

PAIN DE CHOU FLEUR (CAULIFLOWER LOAF)

Steps:

• Put the cauliflowers into a large saucepan and add just enough water to cover.
• Bring to the boil and cook for 12-15 minutes , or until flowerets are very tender.
• Drain and set aside.
• Preheat the oven to moderate 180C degrees (350F degrees).
• Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree.
• You can use a food blender for this.
• One by one, add the eggs, beating well between each addition.
• Stir in 1 cup of grated cheese and spoon the puree into a well greased oven proof mould or bowl of medium size.
• Cover with foil and put the mould into a roasting pan one-third full of boiling water.
• Put the pan into the oven and bake for 1 hour.
• Remove the pan from the oven and remove the mould from the pan.
• Remove the foil.
• Place a serving (heatproof) dish over the top of the mould and invert quickly.
• The mould should slide out easily.
• Sprinkle the remaining cheese over the top and return the mould to the oven for 5 minutes, or until the cheese melts.
• Remove from the oven and serve.

CAULIFLOWER SNOW (CHOU-FLEUR A LA NEIGE)

Steps:

• Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
• Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
• In another pan, add remaining butter.
• When butter has melted add the flour and make a roux.
• Add milk and stir until thickened, season with salt and pepper.
• Add 1 cup of the grated cheese to the milk mixture.
• Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
• Add cheese sauce being sure to coat all the veggies.
• Beat the egg whites until stiff and arrange on top of cauliflower.
• Make four pockets for the egg yolks and drop a yolk into each pocket.
• Sprinkle with remaining cheese and broil until crisp and golden brown.

TIMBALE DE CHOU-FLEUR (CAULIFLOWER MOLD)

Steps:

• Preheat oven to 325 degrees. Oil a 6-cup souffle mold. Roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
• Cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
• Scrape the onions in to a 3 qt mixing bowl. Stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
• Beat in the eggs.
• In a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
• In a thin stream of droplets, beat in the hot milk and butter.
• Fold the cauliflower into the custard mixture.
• Turn the custard into the prepared mold and set mold in a pan of boiling water. Place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
• Custard is done when a knife plunged through the center comes out clean.
• Remove mold from water and allow to settle for 5 minutes.
• Run a knife around the edge of the custard and reverse on a warm serving platter. Surround with choice of sauces (Sauce au Cari) and serve.