Cauliflower Flan

[MustLose80]

Ok, I found this tonight. I copied it down years ago, so I have no idea where I got it, but this is a cauliflower dish I can go for

1 cup small cauliflower florets
1 cup cream
2 Tablespoons butter mixed with 2 Tablespoons Roquefort
2 egg yolks
1 egg
For garnish: 2 tomatoes, peeled, seeded and diced
salt and fresh ground black pepper to taste

Preheat oven to 300F. Butter 6 ramekins. Line a baking pan with 2-3 layers of paper towels.
1. Bring a sauce of salted water to a boil. Add the cauliflower florets and blanch for 5 minutes or until tender.

2. Drain them in a colander and transfer them to a food processor.

3. Add the cream and blend until smooth. Season with salt and pepper.

4. Add the butter/Roquefort mixture and puree again until smooth. Bring some water to a boil while finishing the flans.

5. Add the yolks and the egg and process for about 5 seconds, just long enough to incorporate the eggs.

6. Fill the ramekins with the cauliflower and set them into the prepared baking pan. Pour in about an inch of boiling water and place them into the preheated oven.

7. Bake until the custards have set.

To serve
Unmold the custards onto individual serving plates. Season with salt and pepper and garnish each flan with about 1 tablespoon of the tomatoes.

[ValidRouge]

Ok, I am SOOOOOOOOOOOOOOOOOOOOO making this.

[imgonnagethin]

Me too!!! Wow that looks like a fantistic recipe.....hmm I think that might be a side dish for tonights dinner!!!!

Thanks Pamela!

Kay

[higgies]

Ok Pam, I think this is the first one I might not be too excited about...does it have the flan-ny consistency?? I am very famous in my circle for regularly just blurting out, "I HATE flan!" ... even for no reason...

Thought I'd escaped it in this WOE, but here you go...dragging it back into my life in a cauliflower form... LOL!

[MustLose80]

LOLOL Higgies, I am not a big cauliflower fan (because it stinks when cooking and is not creamy), so I am not too crazy about this recipe either, but there are so many cauliflower fans on here that I posted it and I will eat it and not complain. No, it is not a faln texture at all and I am an egg custard, flan texture lover, though I hate the syrup. I am upset because I cannot make an egg custard work with splenda...it just curdles and gets watery YUK. If you like cauliflower and roquefort, you will like this one Higgies.

[higgies]

Ok, I like both of those. I just hate that feeling of a firm, gelatinous flan passing my lips and then trying to masticate it and swallow it. Ugh!

[MustLose80]

LOLOL well that is the problem!!!

You never masticate a firm luscious mouthful of custard....no uh uh

You let it roll around in your mouth, over your tongue and slide gently against the roof of your mouth, then so subtly swallow small portions at a time.

It is also best if you make a deep mmmmm mmm sound while doing it.

[MustLose80]

Oh yeah, flan actually means flat and open....as in a sweet, or savory pie, or cake cooked in an open flattish pan. So now, you don't have to hate flan, just syrupy custard!