CRISPY CAULIFLOWER CROSTINI Created by cfwaadmin on 5/4/2011 2:29:48 PM makes 4 appetizers
A hot, toasted hors d'oeuvre to enjoy after the hunt
and with a well-deserved cocktail.
1/2 medium head of cauliflower, broken into florets
1/2 cup Classic Bèchemel sauce
2 tablespoons extra virgin olive oil
1/2 cup unsalted butter
4 slices of firm white bread, crusts trimmed
1 egg white, stiffly beaten
1/3 cup grated imported Gruyere cheese
1/2 cup fine dry bread crumbs
salt and freshly ground white pepper to taste
pinch of grated nutmeg
1. Boil or steam the cauliflower until very tender, about 10
minutes. Drain well.
2. Purée the cauliflower in the bowl of a food processor until
smooth. Transfer to a small mixing bowl and blend in the
Bèchemel sauce. Season with salt and pepper to taste.
3. Preheat the oven to 425 degrees. Heat the oil and 6 table
spoons of the butter in a heavy skillet and add the bread
slices. Cook the slices, turning frequently, until they are
golden brown on both sides. Place them on a nonstick
cookie sheet.
4. Fold the beaten egg white into the cauliflower mixture.
Spread a generous spoonful of the mixture on each bread
slice. Top with the grated cheese and the bread crumbs,
then dot with the remaining 2 tablespoons of butter. Bake
for about 3 - 5 minutes, until puffy and golden. Serve hot
from the oven.
CLASSIC BÈCHEMEL
SAUCE
Yields 2 1/2 cups
Use this classic bèchemel creatively as the
base for many casseroles and cream sauces
to enhance vegetables, fowl or fish.
3 tablespoons unsalted butter
3 tablespoons flour
1 cup whole milk
1 cup rich chicken stock
salt & freshly ground pepper to taste
pinch of grated nutmeg
1. Heat the milk but do not boil.
Set aside. In a separate pan,
warm the stock.
2. Melt the butter in a heavy sauce
pan and whisk in the flour. Cook,
stirring constantly, over low heat
for five minutes. Whisk in the hot
milk and chicken stock and bring
to a low boil. Simmer for an
additional 10 minutes to thicken
the sauce, whisking often. Season
lightly with salt, pepper and
nutmeg.
3. Strain the sauce through a fine
wire mesh or chinois
Richard Blondin
Executive Chef
The Refectory
