Cauliflower: how to go puff

RECIPE FINDER

May 24, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Shirley Campbell of Perry Hall was looking for a misplaced recipe from many years ago for a Cauliflower Puff.

Beverly Hines of Baltimore sent in a recipe she had clipped from the newspaper a long while ago. The cauliflower is cooked first and then pureed with egg yolks and milk. Then egg whites are beaten and the cauliflower mixture is incorporated into the whites along with cheese. The mixture then is baked in a pie plate and comes out of the oven a beautiful golden brown and puffed.

It reminded me somewhat of a quiche but without a crust. It would be lovely served as a main dish for lunch with a green salad or could be used as a side dish with almost anything.

RECIPE REQUESTS

Bill Heinekamp of Baltimore would like to have a recipe for a traditional Baltimore coddie or codfish cake.

Dian Mehrer of Rapid City, S.D., is seeking a recipe for a piecrust made using soda water or 7UP. She says it made the flakiest piecrust she ever tasted.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Cauliflower Puff

Serves 6

one 10-ounce package frozen cauliflower, cooked until very tender and drained

2 large eggs, separated

2 tablespoons milk

1/2 teaspoon salt

pepper to taste

2 tablespoons finely chopped scallion

1/2 cup grated cheddar cheese

2 tablespoons butter, melted

2 tablespoons grated parmesan cheese

In an electric blender or food processor whirl until smooth the cooked cauliflower, egg yolks, milk, salt and pepper.

In a medium bowl beat the egg whites until stiff; gradually fold in the cauliflower mixture, scallions and cheddar cheese. Spread over the bottom of a buttered 9-inch pie plate. Drizzle with melted butter, sprinkle with the parmesan.

Bake in a preheated 375-degree oven for 20 minutes or until golden brown and set. Cut into wedges and remove with wide spatula.

Per serving: 118 calories, 6 grams protein, 9 grams fat, 5 grams saturated fat, 3 grams carbohydrates, 1 gram fiber, 92 milligrams cholesterol, 315 milligrams sodium

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