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“a cauliflower and bacon pudding from Elle magazine, cauliflower should be fresh not frozen”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Separate the cauliflower into florettes.
  2. blanch for 10 mins in boiling salted water.
  3. drain and rinse in cold water.
  4. cut bacon into strips and grate the cheese.
  5. beat the eggs in a bowl and gradually beat in the flour little by little avoiding lumps.
  6. season with slat and black pepper and stir in the warmed milk.
  7. add the creme fraiche, grated cheese and bacon.
  8. butter an ovenproof dish, arrange cauliflower evenly and pour over the mixture.
  9. cook for 25 mins in very hot oven450F Serve hot.

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