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Monday, December 30, 2013

Broccoli Cauliflower Bouchées

It sounds a bit classier to call them bouchées rather than bites.. especially when reading with a French accent..
I'm not sure these need much introduction.  Seriously, everybody loves a good mouthful of broccoli and cauliflower, right?  Well I do, and when prepared this way, even your toughest veggie haters will love them.  Besides the fact that there is cream cheese and parmesan in these, they are relatively healthy.  They're baked, not fried, so that counts for something.. and it also makes it easier to convince yourself that it's ok to eat them while watching Breaking Bad at 11 pm instead of as the appetizers they were meant to be.  I love how I imagined these.. and then they materialized.
If only I could make that work with one other thing...
Makes 20 bouchées
about 300g (10 oz) mix of cooked broccoli and cauliflower, chopped
1 large onion, sautéed in 1 Tbsp EVOO
2 beaten eggs
1/2 cup organic corn flour
4 Tbsp cream cheese
1/2 tsp piment d'espelette powder (or chili powder)
lots of fresh cracked pepper
handful parmesan
handful shredded swiss
1.  In a mixing bowl, mix the eggs, corn flour, cheeses, and spices until the mixture is homogenous.
2.  Stir in the onions, broccoli, and cauliflower.  If it's too liquify, sprinkle more corn flour or parmesan.
3.  Refridgerate for 1 hour.  That gives time for the batter to thicken.
4.  Preheat oven to 180°C (350°F).
5.  Make little balls with the batter and place them on a parchment lined baking tray.
Like so.
6.  Bake for 35-40 minutes.

Be careful, they're hot!
And they're addicting!
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