Cauliflower Bread Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Recipe by Chef Meg Grace of The Redhead restaurant, printed in New York magazine. Ingredients:
1 head white cauliflower, cut into small florets |
1 head orange cauliflower, cut into small florets (or substitute with white) |
1/2 cup celery, finely diced |
1/2 cup leek, finely diced |
2 tablespoons garlic, finely chopped |
3 tablespoons vegetable oil |
salt, to taste |
black pepper, to taste |
2 cups milk |
2 cups heavy cream |
4 whole eggs |
4 egg yolks |
2 ounces gruyere |
10 slices day-old brioche bread, crusts removed and medium diced |
tabasco sauce, to taste |
fresh lemon juice, to taste |
fresh nutmeg, to taste |
nonstick cooking spray |
Directions:
1. Blanch the cauliflower florets in small batches in 6 quarts of salted boiling water. (1) Shock in ice water and drain well. Reserve. In a sauté pan over low heat, cook the celery, leek, and garlic in the oil until soft and translucent. Season with salt and pepper. Reserve. Preheat oven to 300. Combine the milk and heavy cream in a large bowl. Whisk in the eggs and egg yolks.
2. Using a Microplane, grate the Gruyère into the bowl. Add the cauliflower and the leek-celery-garlic mixture. Fold in the cubed bread (there should be significantly more cauliflower than bread), and let sit for about 20 minutes in the refrigerator. Mix well to distribute the vegetables evenly. Season the pudding with salt, cracked black pepper, Tabasco sauce, lemon juice, and freshly grated nutmeg. Spray an 8-by-11-inch Pyrex pan with nonstick cooking spray and line with parchment.
3. Spread the pudding evenly into the pan and cover with aluminum foil. Bake until just set in the center, about 30 minutes. Remove the foil, bake 10 more minutes to lightly brown the top.
|
|