Cauliflower mini bakes with Parmigiano sauce

Published on 7 February 2019

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Light, tasty starters with Parmigiano cream. They puff during baking then sink. Prepare ahead and microwave before lunch; I also froze them.

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Ingredients

INGREDIENTS FOR 9/10 MINI BAKES

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Method

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I put cauliflower and eggs in a processor.

I add Parmigiano.

I add cream.

I add salt.

I grind pepper.

I blend for a few minutes.

I butter aluminium moulds and coat with breadcrumbs.

I fill moulds.

I bake at 180°C for 35 minutes.
PARMIGIANO SAUCE
25 g butter
25 g Italian 00 flour
300 ml milk
100 g grated Parmigiano
Salt
I melt butter and add flour to make béchamel roux.

I heat milk.

I stir into roux without lumps and cook about ten minutes.

I add Parmigiano.

I cook a couple of minutes, adjust salt and add milk if needed for a fluid sauce. Serve hot with the bakes.

I unmould in the plate centre and cover with Parmigiano cream.

Original source: https://incucinaconlilly.com/2019/02/07/tortini-di-cavolfiore-con-salsa-al-parmigiano/

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