Cauliflower Supreme
photo by Ivana
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 800 g of parboiled cauliflower florets
- 125 g plain flour
- 73.94 ml butter
- 3 eggs, separated
- 78.78 ml grated parmesan cheese
- 118.29 ml shredded parmesan cheese
- 700 ml milk
- 0.25 ml salt
- sprinkling nutmeg (optional)
- 29.58 ml dry breadcrumbs (approximately)
directions
- Preheat oven to 180* Celsius. Grease a 20cm springform pan with butter (extra) and then coat the sides and bottom of the pan with the breadcrumbs.
- Parboil your cauliflower to crisp-tender. I boil mine whole then cut into florets. You need a medium sized cauliflower approximately or enough florets to loosely fill the springfrom pan.
- In a saucepan, melt the butter and then add the flour (roux mix). Cook on medium heat, stirring often for about 5 mins (should be a golden colour).
- Gradually pour in the milk - keep stirring to rid any lumps for a few minutes more. Stir in the 1/3 cup of GRATED parmesan cheese.
- Lower the heat, cool slightly and then gradually add the beaten egg yolks. Mix well. Note this mixture will be very thick - like a choux pastry mix. Sprinkle in nutmeg (optional).
- Add this mixture to the cauliflower florets to thickly coat and cover them. Set aside.
- In a bowl, whisk up the egg whites with the salt until it looks like a meringue mixture(snowy white peaks stage). FOLD this mixture through the florets mixture. Then gently spoon into your prepared springform pan.Sprinkle the top with 1/2 cup of the SHREDDED parmesan cheese.
- Bake in the oven for about 40mins or until done. The top will be browned. Enjoy. Add additional seasoning/salt to taste if desired.
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Reviews
-
Ivana, I tried this twicek, the first time exactly as per your recipe, and was very disappointed. The second time I doubled the butter to form a proper roux, used equal quantities of cauliflower and broccoli for colour, added some very mature cheddar cheese and some herb salt to the mixture. Now I will give it 5 stars, both for flavour and knock-out looks. Thanks for a great recipe.
RECIPE SUBMITTED BY
Ivana
Australia
Hello...I live in Australia and work as a registered nurse. Nursing 19 years now.
In my spare time, I enjoy going for walks (especially along the beach),going to the movies, reading, pottering about the house/garden, collecting/trying out new recipes and of course, visiting friends and family.
In the future I would love to do some more travelling. Last year I visited my sister and her husband in Canada - what a beautiful country...definitely want to go back!