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CAULIFLOWER PUDDING

 

Ingredients:

3 croissants or brioche rolls

1 head cauliflower

1 granny Smith apple, peeled and diced

zest of 1 lime, preferrably organic

1 1/2 cups unbleached flour

1/2 tablespoon baking powder

9 tablespoons unsalted butter, softened

2/3 cup sugar

2 large eggs at room temperature

3/4 + cups milk

 

Directions:

Two to three days in advance:  Purchase the croissants or brioche.  Slice them in half and let them stale at room temperature.

 

Day of preparation:  Preheat the oven to 350 degrees.  Generously butter a large tart mold or an 8" x 11" baking dish.

 

Remove the cauliflower stem and separate the flowerlets.  Steam the pieces, in two batches if necessary for 10 minutes, or until just tender.  Refresh them in iced water.  Drain and reserve.   Peel, quarter, core and dice the apple. Finely grate the lime.  Sift together the flour and baking powder.

 

Whisk the butter until it is creamy.  Add the lime zest and sugar.   Add the eggs one at a time making sure they are both fully incorporated.  Add the flour in three installments alternating with the milk.  Add a tablespoon or more milk if the batter is not creamy.   With the mixer at a low speed, tear up the stale croissants and work them into the batter.

 

Spoon the batter into the prepared pan.  Halve the cauliflower flowerlets and press the flat half into the batter.  Sprinkle on the apple pieces and lightly press them in as well.

 

Bake for 1 hour, or until the internal temperature reaches 200 degrees.  Cool on a rack and serve warm or at room temperature.