Savory Cauliflower Flan with Cheddar Crisps & Bacon #MakeItWithMilk #FWCon

by jerseygirl on May 12, 2017 · 1 comment

If you don’t like cauliflower, I am going to change the way you think about this pale colored vegetable. I have been on a cauliflower craze lately. I’ve made roasted cauliflower, buffalo cauliflower and even tried cauliflower pizza. But this time I really hit the bomb. This cauliflower flan is so good I think I might need to invent a special emoji for after I eat it.

The Food and Wine Conference in Orlando is next week and Florida Dairy Farmers are sponsoring a #makeitwithmilk contest.  They are also a platinum sponsor for the conference and I’m sure I will go home with some great dairy recipes. When I started to think of a dairy recipe I could create, I kept thinking flan but could not get cauliflower off my brain.  Why not a savory flan? This will be my new “go to” dinner party side. I could eat this for lunch or brunch too. I think it could also be served as a nice fancy appetizer.

This dish might seem difficult to make but it really isn’t. It does take a little bit of time but you can make it in advance, reheat it in the oven and assemble it right before dinner.

While the flans were baking, I fried up the crispy bacon and made the cheddar cheese crisps. They are similar to Parmesan frico which I love in salads. I think I could also eat a plate of cheese crisps as a snack. They do need to be guarded from everyone in the house. No nibbling on the cheese crisps until dinner. The flan is creamy but the crunch of the bacon and crispy cheese almost made me want to cry when I ate it. I’m usually not this emotional over something I’ve cooked.  Unless of course, it’s raw onions.

If you want to keep this vegetarian, you could always omit the bacon. But why would I ever do that? Okay, I might because my daughter is vegetarian.

Once again, I have proven to my husband that he really doesn’t dislike vegetables like he thought he did. I made six cauliflower flans for dinner and now have to hide the leftovers in the back of the refrigerator. Since I made them, I think I should be able to have one for lunch tomorrow.

This recipe is my entry to the Food Wine Conference #makeitwithmilk contest sponsored by Florida Dairy Farmers. I could possibly win a prize for writing this post. As usual, all opinions are my own.

 

Savory Cauliflower Flan with Cheddar Crisps & Bacon
Author: 
Recipe type: Side Dish or appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This rich side dish is perfect with beef, fish or chicken. It also makes a fine fancy appetizer.
Ingredients
  • cooking spray
  • 2 Tablespoons butter
  • 12 ounces cauliflower florets (about 3 cups)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 -3 tablespoons of water, plus more if needed
  • 1 Tablespoon dried parsley
  • 1 cup whole milk
  • 1 teaspoon minced garlic
  • 2 large eggs
  • 1 cup shredded cheddar cheese, divided
  • 2 cups boiling water
  • 4 thick slices of bacon, chopped
  • a handful of fresh chives
Instructions
  1. Preheat oven to 350 degrees. Coat 6 ramekin cups (6 ounces) with cooking spray and set aside in a roasting pan.
  2. In a medium size sauce pan, melt butter on medium high heat. Add cauliflower, salt and pepper. Saute for about 5 minutes or until cauliflower starts to brown. Add 2-3 tablespoons of water to the pan and cover with a lid. Turn heat to low and steam for about 10 minutes or until cauliflower is tender and water is evaporated. If water starts to evaporate too soon, add another tablespoon or so of water. When cauliflower is cooked, place in a blender and let cool for 5 minutes.
  3. Add parsley, milk, garlic, eggs, and ½ cup cheddar cheese(reserve other ½ cup) to the blender. Blend for 60 seconds or until smooth.
  4. Pour mixture into each ramekin and pour boiling water into roasting pan. Bake for 35 to 40 minutes or until flan is firm and toothpick inserted comes out clean.
  5. While flan is baking, fry up the bacon in a medium size pan for about 10 minutes on medium heat. Set aside.
  6. Heat a non stick pan on medium heat and sprinkle cheese in a 2 to 3 inch circle. Cook over medium heat for 2 to 3 minutes and turn gently with spatula when cheese crisp is firm. Cook for another 30 seconds and reserve on a plate. Make 6 of these.
  7. After flans are baked, remove each ramekin with potholder and cool on a wire rack for 5 minutes. Arrange cheese crisps on plate and run knife around the edge of each flan. Turn upside down on the plate and garnish with the crispy bacon bits and chives.

Kristin @ Dizzy Busy and Hungry May 14, 2017 at 7:56 am

These look amazing! I have to try this, I think it would be a big hit in my house!

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