Cauliflower Puff Recipes

WHOLE CAULIFLOWER WELLINGTON

Steps:

• Preheat the oven to 400 degrees F. Line a baking with parchment.
• Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor.
• Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes.
• Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes.
• Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges.

CAULIFLOWER PUFF

Steps:

• In an electric blender whirl until smooth the cauliflower, egg yolks, cream,.
• salt and pepper.
• In a medium bowl, beat the egg whites until stiff: gradually fold in the.
• cauliflower mixture, scallion and cheddar cheese.
• Spread over the bottom of a buttered 9 inch pie plate. Drizzle with butter;.
• sprinkle with the Parmesan cheese.
• Bake in a preheated 375 degree oven until golden brown and set 20 minutes.
• Cut into wedges and remove with wide spatula.

CAULIFLOWER AND CHEESE PUFF

Steps:

• Thoroughly wash the cauliflower and break it into florets.
• Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
• Remove cauliflower with the slotted spoon to a large bowl and mash.
• Preheat oven to 325 F degrees.
• Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
• Pour into a greased 9 x 5 inch loaf pan.
• Bake for 40 minutes.
• Top with remaining 1 ounce of grated cheese and place under the broiler until browned.