Best Chou Fleur Persillé Cauliflower With Egg And Parsley Recipes

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.

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.

CHOU-FLEUR PERSILLé (CAULIFLOWER WITH EGG AND PARSLEY)

Steps:

• Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.
• Prepare egg and set aside.
• In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
• Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.