Cauliflower "moelleux" in ramekins

Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness.

This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
41K 10 4.5
Grade this recipe:

Last modified on: March 3rd 2019

Keywords for this recipe:
For 1 kg, you will need:

Change these quantities to make: 500 g 1 kg 2 kg 3 kg
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.25 min.58 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
Cauliflower "moelleux" in ramekins
Prepare 750 g cauliflower.

Stage 2 - 10 min.
Cauliflower "moelleux" in ramekins
Peel 250 g potatoes and slice, then rinse.

Stage 3 - 3 min.
Cauliflower "moelleux" in ramekins
Put the cauliflower and potatoes in a large saucpan. Pour in 1 litre whole milk, then add salt, pepper and grated nutmeg.

Stage 4 - 20 min.
Cauliflower "moelleux" in ramekins
Put on mdeium heat and bring to the boil.

Cook until the potatoes and cauliflower are just tender.

Stage 5 - 5 min.
Cauliflower "moelleux" in ramekins
Drain the vegetables (the milk can be saved for another use) and blend.

For a richer version, you can add add 50 g butter, but this is not essential.

Stage 6 - 2 min.
Cauliflower "moelleux" in ramekins
This should give you a smooth purée.

Taste to check the seasoning.

Stage 7 - 5 min.
Cauliflower "moelleux" in ramekins
Pour 1 tablespoon olive oil into a small frying pan on high heat.

When good and hot, add 2 slices smoked ham and fry until crisp.

Stage 8 - 2 min.
Cauliflower "moelleux" in ramekins
Break up the ham slices into small slivers.

Stage 9 - 1 min.
Cauliflower "moelleux" in ramekins
Mix the ham bits into the cauliflower purée.

Stage 10
Cauliflower "moelleux" in ramekins
Serve hot, preferably in small individual dishes.
It is not essential to cook the vegetables in milk, but it does give a better creamy texture.
1 or 2 days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,735 Kcal or 7,264 Kj79 gr105 gr110 gr
87 %31 %10 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj4 gr5 gr5 gr
4 %1 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 1 kg : 3.31 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
313K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
340K4.0 1 hour 11 min. February 21th 2011
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
242K4.3 1 hour 55 min. September 11th 2018
Maybe this recipe will bring back memories.
266K4.2 1 hour 4 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
347K4.3 1 hour 14 min. March 17th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2023-09-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page