Time for another vegetarian recipe! I really liked this cauliflower dish:
- despite the lengthy description, it is quite easy and requires about 15 minutes of active cooking
- it is light, flavourful, and filling
- it keeps and reheats nicely, making left-overs ideal for a next-day-lunch.
Original recipe comes from one of my French cookbooks: "Les indispensable plats végétariens" so most of the measurements are in grams - I provided conversions in bracket.
What you need
1 cauliflower, separated in medium sized florets
2 tsp of oil (sunflower, olive or any of your favorite)
25 g of flour (it's a little bit less than 1/4 cup)
350 ml of milk (about 1 1/2 cups)
325 g can of corn, drained
2 tbsp fresh parsley, minced
1 tsp fresh thyme, minced
140 g grated Emmental cheese (could be replaced by cheddar, Parmesan, or even mozzarella)
Crumble
55 g flour (a little bit less than 1/2 cup)
25 g butter (a little bit less than 2 tablespoons)
25 g rolled oats
about 25 almonds, crushed (I used a mix of walnuts and hazelnuts instead)What to do
- Preheat the oven to 375F
- Boil cauliflower for 5-7 minutes. Let cool. Reserve the water. (I roasted my cauliflower instead of boiling)
- Meanwhile, heat oil in a medium saucepan. Add flour and keep stirring for one minute.
- Remove from heat, add milk and 1/2 cup of cauliflower water, mix well. (I replace water by an equal amount of homemade vegetable broth)
- Place the saucepan over medium-high heat and bring the mix to boil. Cook for 3-5 minutes, until it thickens and, once again, remove from heat.
- Add corn, parsley, thyme, and half of the cheese - mix well. Taste the filling and add salt and pepper to taste.
- Gently mix in cooked cauliflower florets.
- Laden the filling into the cooking dish (I used a square 9x9 one).
- The topping
- The easiest way to make the topping is to pulse butter and flour in a food processor until the mixture resembles coarse crumbs.
- If you do not want to get your food processor out, you can mix flour and butter with your hands.
- Once you achieve the coarse crumb consistency, add oats, remaining cheese and nuts.
- Spread the topping evenly over the cauliflower mixture
- Bake crumble for 30-40 minutes.
Tips and Suggestions:
Like many other recipes, this one could be used as a base for your own creation: use different vegetables and spices to create a taste you like.
For an interesting presentation, bake individual portions in small oven-proof forms.
Thanks for this yummy recipe! I tried this today and it's wonderful. I roasted my cauliflower as well. What was I supposed to do with the milk?
ReplyDeleteHey Ralu! I am happy you liked the crumble. And thanks for noticing my error: milk should be added at the same time as veg. broth to create a rich sauce. For a lighter version you can use less milk and more broth.
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