Wednesday, 30 August 2017

Cauliflower Cheesecups

Cauliflower Cheesecups

Healthy enough to eat and pretty enough to serve. Just a whizz in the food processor of raw cauliflower, some spicy cheese ( or not if you preferred ) and an egg to bind it together.  
Fill it with more cheese and a sharp chutney or jam and you have an elegant side. Perfectly paired with a good piece of meat; steak, roast, chicken or even duck. It is a winner all around.

Pretty cheesy cauli ~ flowers

1  medium to small head of cauliflower
1 cup grated harbenero or jalapeno cheese + 1/2 cup for filling
2 eggs

In a food processor using the pulse button cut the cauliflower and cheese to resemble small pebbles, With the food processor running add the two eggs just until mixed.

Grease well with butter two muffin pans.
Spoon the 24 spoonfuls into each pan as equally as possible.
With the back of a teaspoon press down the mixture to resemble a cup.

Bake in a preheated oven at 350 F for 25 minutes until the corners are golden brown. Let it cool for a few minutes and loosen with the help of a butter knife or plastic spatula/knife
Plate and spoon in grated cheese and top with jalapeno, harbenero or tomato ginger jam.
Serve immediately.


The mixture must be textured but easily spoonable. Do not keep using the processor to ''smooth'' it out.
The teaspoon works rather well and its quick to push back into a flower like cup. Do not keep the bottom extra thick and it can stay wet and uncooked while the sides will cook quickly if much thinner. Yet the do have to keep the bottom thick enough to lift out. 

For my cookbook The Art of Parsi Cooking; reviving an ancient cuisine click here.

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