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Cauliflower Ramekins

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Anonymous (not verified)
Ingredients
  Cauliflower 1 Small
  Salt To Taste
  Whole grain breadcrumbs 3 Tablespoon (Whole Meal)
  Plain unsweetened yogurt 2 Tablespoon
  Chopped dill 1 Tablespoon
  Eggs 2 , separated
  Grated parmesan cheese 2 Tablespoon
  Pesto sauce 1 Teaspoon
  Ground black pepper To Taste
  Dill sprigs 3 (Fresh - For Garnish)
Directions

1. Trim off the leaves and base stalk from the cauliflower (reserve and use for soup). Divide the cauliflower into florets and cook in boiling salted water until just tender. Drain and mash to a puree.
2. Put the puree into a pan and stir over a gentle heat for 1-2 minutes; this will allow some of the excess moisture to evaporate.
3. Mix the puree with the breadcrumbs, yogurt, dill, egg yolks, half the Parmesan cheese, Pesto sauce and salt and pepper to taste.
4. Whisk the egg whites until stiff but not dry; fold lightly but thoroughly into the cauliflower mixture.
5. Spoon into 4 greased ramekin dishes then sprinkle with the remaining Parmesan.
6. Bake in the oven for about 15-20 minutes, until puffed and lightly golden.
7. Serve piping hot, garnished with fresh dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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