Cauliflower Puffs

45 min
0 People
45 min
INGREDIENTS for 0 people
  • puff pastry
  • 1 cauliflower
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • 2 oz butter
  • 1 cup milk
  • 1 egg
  • all-purpose flour
  • salt

Defrost the dough at room temperature. In the meanwhile, trim the cauliflower and separate into florets. Wash well and place in a pot of boiling, salted water. Cook for 5 minutes, then drain. Melt 1 tbsp, plus 1 tsp, butter in a little saucepan. Add an equal amount of flour and dilute with hot milk, stirring continuously. Add salt and cook the sauce for 10 minutes. Sauté the cauliflower florets in the remaining butter, breaking it apart into crumb-sized pieces. Then add the cauliflower to the béchamel. Add grated cheese and an egg yolk. Mix carefully. Roll out the dough on a floured work surface and cut out 4 inch wide disks. Place 1 tbsp of filling at the center of each disk. Brush the boarder with egg white, then fold the disks in half, sealing them around the edges. Grease a baking dish with butter and place the pastries on top. Bake in a 350 °F oven for 35 minutes.

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