Cauliflower Cheesecups

Cauliflower Cheese-cups

Cauliflower Cheese-cups

Healthy enough to eat and pretty enough to serve. Just a whizz in the food processor of raw cauliflower, some spicy cheese, or not, if you prefer, and egg to bind it together.  
Fill it with more cheese and a sharp chutney or jam and you have an elegant side.
I would recommend a tamota-adu-limbu ni jam or a mango chutney with this. Both recipes are in The World of Parsi Cooking: Food Across Borders.

Alternatively, fill them up with caramelised onion or a wild mushroom ragout.  

Serves 6

 Makes 12 Cheese-cups

1 medium to small head of cauliflower
1 cup grated jalapeno cheese + 1/2 cup for filling
2 eggs

Preheat oven to 190 °C | 375 °F. Cut cauliflower into chunks. Place cauliflower chunks and grated jalapeño cheese into a large food processor and pulse until pieces resemble little pebbles. With the food processor still running, add the eggs until well-combined.

Grease a muffin pan with butter or oil. Spoon cauliflower and cheese mixture into each cup and press mixture to sides with a spoon to resemble a small cup.

Bake for 25 minutes, or until edges are golden brown. Remove from oven and allow to cool for one to two minutes before loosening edges with a dull butter knife. Place on a serving platter and spoon remaining ½ cup of cheese into each cup. Top each with a small dollop of Tomato or Mango chutney of choice. Serve immediately.

Tips

Make sure not to over-process the cauliflower and cheese in the food processor. It should be soft enough to spoon but not completely smooth.

Be sure all edges of the cups are even when pressing them down with a spoon. The most common mistake at this step is to press the sides too much and the bottom not enough. This will result in overbrowning of the sides and an undercooked bottom. However, be sure to keep the bottom thick enough that you can easily remove the cups from the pan after baking.

Any cheddar cheese works well. Adding a teaspoon of paprika or finely chopped jalapenos to plain cheese is an option. This recipe does not need salt because most cheese is salty. Add salt only if desired.

TIP

Make sure not to over-process the cauliflower and cheese in the food processor. It should be soft enough to spoon but not completely smooth.

Be sure all edges of the cups are even when pressing them down with a spoon. The most common mistake at this step is to press the sides too much and the bottom not enough. This will result in overbrowning of the sides and an undercooked bottom. However, be sure to keep the bottom thick enough that you can easily remove the cups from the pan after baking.

A tomato ginger, lime jam recipe is part of my 3 award winning cookbook The World of Parsi Cooking: Food Across Borders.

Use a tsp of paprika if you do not have jalapeno cheese.

Make it with pizza fillings; adding saute`d wild mushrooms, caramelised onions and some more cheese would be delicious. 
This recipe does not need salt because most cheese is salty. Add salt only if desired.

If you wish to eat it as a "toast" instead of bread simply spread the mixture into two cookie sheets lined with parchment paper. Remember to mark the diamond or square shapes prior to baking. Cook until golden brown and allow to dry slightly.
Using a ''drier'' cheese will help to emit less oils and avoid it from being greasy.
Store in a covered container and heat as needed on a skillet over the stove top or in the oven for a minute or two.

Pieces of cauliflower toasts!

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Pretty cheesy cauli ~ flowers