Cauliflower Parmesan Flans with Mushroom Sauce
Time: 1 hour
1 small head of cauliflower
1 egg, beaten
1 cup shredded Parmesan cheese
1 cup mushrooms (white are fine), chopped
1 tsp olive oil
1/3 cup cooking cream
1 tsp lemon juice
Salt & Pepper to taste
Mache leaves or Parsley for decoration
Steam the cauliflower until very tender. Heat oven to 400oF. Grease two medium sized ring molds (you can also use "cocottes" or small ramekins) and place them on a baking sheet lined with parchment paper. Using a food processor or blender, puree the cooked cauliflower, slowly adding the beaten egg, half a cup of the Parmesan cheese and salt and pepper to taste. Fill each ring mold almost to the top, leaving a little space for cheese. Sprinkle 1/4 cup of cheese over the top of each of them along with some extra pepper. Bake for approximately 20 minutes or until they are firm to the touch and golden brown.
Meanwhile, in a small saucepan, saute the mushrooms with 1 tsp olive oil until browned. Add the lemon juice, salt and pepper, stir, then add the cream. Using a hand blender or food processor, puree the mixture to make a thick sauce.Serve the sauce under each flan decorated with Mache or Parsley. These can be eaten hot or cold.