Timbale De Chou Fleur Cauliflower Mold Recipes

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PAIN DE CHOU FLEUR (CAULIFLOWER LOAF)



Pain De Chou Fleur (Cauliflower Loaf) image

A different twist on cauliflower cheese and one of my favorites. I have successfully cooked this in the micorwave which really cuts down on the cooking time.

Provided by Trudy Hobbs

Categories     Cauliflower

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 heads cauliflower, separated into flowerets
1 1/2 lbs potatoes, cooked and quartered
1 tablespoon butter
salt and pepper, to taste
1/4 teaspoon cayenne pepper
6 eggs
1 1/4 cups gruyere cheese, finely grated

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.

Nutrition Facts : Calories 318.9, Fat 14.5, SaturatedFat 7.1, Cholesterol 241.3, Sodium 223.6, Carbohydrate 30.5, Fiber 7.3, Sugar 6, Protein 19.1

TIMBALE DE CHOU-FLEUR (CAULIFLOWER MOLD)



Timbale De Chou-Fleur (Cauliflower Mold) image

Make and share this Timbale De Chou-Fleur (Cauliflower Mold) recipe from Food.com.

Provided by Jostlori

Categories     Cauliflower

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup stale white breadcrumb
1/2 cup onion, minced
1 tablespoon butter
white pepper
1/4 teaspoon salt
1 pinch nutmeg
1/2 cup swiss cheese, grated
2/3 cup stale white breadcrumb
5 eggs
1 cup milk
4 tablespoons butter
3 cups cooked cauliflower, chopped
salt
pepper

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.

Nutrition Facts : Calories 241.8, Fat 17.9, SaturatedFat 10, Cholesterol 194.4, Sodium 329.5, Carbohydrate 10.1, Fiber 1.5, Sugar 2.2, Protein 10.8

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