Description
Delicate cauliflower flans crowned with shrimp and served with a velvety mushroom cream sauce — an elegant French-inspired starter that’s both light and indulgent.
Ingredients
Units
Scale
- 1 small head of cauliflower, cut into florets
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère or Emmental cheese
- Salt and white pepper to taste
- 8 small cooked shrimp (peeled and deveined)
- 1 tablespoon butter
- 1/2 cup finely chopped mushrooms
- 1/2 shallot, minced
- 1/2 cup heavy cream (for sauce)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- Salt and pepper to taste (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Steam cauliflower florets until tender, about 10 minutes.
- Blend cauliflower with eggs, cream, grated cheese, salt, and white pepper until smooth.
- Lightly grease a muffin tin or silicone molds and divide the mixture evenly. Press a shrimp into the top of each.
- Bake for 20–25 minutes or until golden and set. Let cool slightly before unmolding.
- Meanwhile, make the sauce: Melt butter in a saucepan, add shallots and mushrooms, and sauté until tender.
- Stir in cream and mustard, then simmer for 5–6 minutes until thickened.
- Season with salt, pepper, and parsley.
- Spoon sauce onto plates and place the flans over top. Serve warm.
Notes
- You can substitute frozen cauliflower, thawed and well-drained, for fresh.
- Silicone molds make unmolding the flans much easier.
- The dish can be made ahead and reheated gently in the oven.
Nutrition
- Serving Size: 2 flans with sauce
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 110mg
