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Home » Culture » Recipes » Vegetables » Ramekins of Cauliflower

Ramekins of Cauliflower

Ramekins of cauliflower and cheese



First remove the leaves from the cauliflower and separate the florets and put them to cook in a pan of water with a drop of vinegar for about 15 minutes. Take them out and cook them in salted water for around 25 minutes. When they are soft, drain them and put them in the food blender and blend until they form a smooth purée. In a saucepan melt 20gr of butter with the oil and once melted add the flour and then gradually the white cheese. Stir the sauce and keep stirring. Add the purée, the gruyère, the egg yolks and some grated nutmeg. Mix everything well and put the saucepan onto a low heat. Lightly grease small ramekins or a large dish with high sides and then put this to bain-Marie. Whip the eggs whites until they reach a firm consistency and add the eggs whites with the purée mixture into the greased dish or divide the mixture between the the smaller dishes. (whichever you have chosen). Put it all into the oven for 20 minutes. Serve it as soon as it comes out of the oven in the same dish.


1 hour