How to make
Ingredients
4 cups (1 L)
Medium-size cauliflower florets1 pkg (200 g)
PC®Black Label Gruyere Antique Hard Ripened Cheese Aged 12 Months4 oz (125 g)
Cream cheese1/3 cup (75 mL)
Chopped green onions1 tbsp (15 mL)
PC®Whole Grain Dijon Mustard1/2 tsp (2 mL)
Garlic powder1/4 tsp (1 mL)
Salt1/8 tsp (0.5 mL)
Cayenne pepper3 tbsp (45 mL)
PC®Black Label Panko Japanese-Style Bread Crumbs3 tbsp (45 mL)
Olive oil
How to make
- Step 1
Preheat oven to 425°F (220°C). Place cauliflower florets in saucepan and add cold water to cover by 2 inches (5 cm). Bring to a boil over medium-high heat; cook for 12 to 14 minutes or until very tender. Drain well.
- Step 2
In food processor, combine cauliflower, Gruyere, cream cheese, green onions, mustard, garlic powder, salt and cayenne pepper; purée until very smooth, stopping machine to scrape down side of bowl once or twice.
- Step 3
Divide cauliflower mixture among eight 3/4 cup (175 mL) ramekins. Place on baking sheet. Evenly sprinkle each with panko, then drizzle with olive oil.
- Step 4
Bake in centre of oven for 12 minutes or until golden and bubbling. Serve with baguette toasts, vegetables such as boiled and halved miniature potatoes or blanched asparagus tips, or cubed sourdough or dark rye bread.