Cooking-ez.com

1,544 easy and fully explained recipes, with +66K photos and 78 videos

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.
70 K 4.5/5 (10 reviews)
Grade this recipe:
duree60 min. difficultéEasy prix3.35 € pour combien1 kg ingredients9 Ingredients
Keywords:
Last modified on: March 3rd 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 kg, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.
Cauliflower "moelleux" in ramekins : Stage 1
Prepare 750 g cauliflower.
Stage 2 - ⌛ 10 min.
Cauliflower "moelleux" in ramekins : Stage 2
Peel 250 g potatoes and slice, then rinse.
Stage 3 - ⌛ 3 min.
Cauliflower "moelleux" in ramekins : Stage 3
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 : Stage 4
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 : Stage 5
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 : Stage 6
This should give you a smooth purée.

Taste to check the seasoning.
Stage 7 - ⌛ 5 min.
Cauliflower "moelleux" in ramekins : Stage 7
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 : Stage 8
Break up the ham slices into small slivers.
Stage 9 - ⌛ 1 min.
Cauliflower "moelleux" in ramekins : Stage 9
Mix the ham bits into the cauliflower purée.
Stage 10
Cauliflower "moelleux" in ramekins : Stage 10
Serve hot, preferably in small individual dishes.
Remarks
It is not essential to cook the vegetables in milk, but it does give a better creamy texture.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %110 RDI=10 %110 RDI=20 %1,740 RDI=90 %7,260 RDI: 90 %
Per 100 g3 RDI=1 %5 RDI=0 %5 RDI=1 %80 RDI=4 %350 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 1 kg : 3.35 €

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)
Whole milk
Whole milk

Like these other recipes: Celery soup bourguignonne style, Celeriac soup with mustard, Spinach and cauliflower with sesame béchamel sauce, Sandwich bread, Mousse with two chocolates, ... See them all 68

Cauliflower
Cauliflower

Like these other recipes: Vegetable tartare, Creamy cauliflower and avocado salad, Gratin with Parmesan flavours, Lebanese-style chickpea salad, Roasted vegetables with thyme and green sauce, ... See them all 49

Potatoes
Potatoes

Like these other recipes: Seafood sauerkraut, Potato wallets, Comtoise tart for Seàn, Hot box cheese , Cervelas salad, ... See them all 86

Smoked ham
Smoked ham

Like these other recipes: Bistro-style red endive salad, Potato galette, Ham and cheese slices with spring onions, Fish petals, vegetables julienne, and beurre blanc, Beurre d'escargot, ... See them all 30

Other recipes you may also like
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
February 16th 2014830 K5 6 min.
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
September 29th 2012196 K4.3 45 min.
Almond cream
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
August 31th 2025491 K 25 20 min.
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011541 K 32.3 20 min.
Caramelised walnuts
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21th 2011390 K5 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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 cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page