From Season 8, Mexico—One Plate at a Time
INGREDIENTS
- 1 head cauliflower, preferably romanesco, florets removed from the stalk and broken into small pieces (you’ll need 2 1/2 cups)
- 12 ounces baby patty pan squash, halved and thinly sliced (you’ll need 3 cups)
- 1 medium fennel bulb, sliced very thin (you’ll need 1 cup)
- 1 small white onion or 4 shallots, sliced paper thin
- 6 squash blossoms, cleaned (pistels and stamens removed) and thinly sliced
- 1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems removed)
- 1 cup Mexican crema, crème fraiche or heavy cream
- 1 medium (8 ounces) baking potato, peeled, shredded and squeezed dry
- Salt
- 3 tablespoons olive oil
- 3 cups fresh bread crumbs
INSTRUCTIONS
Prepare and bake the budins. Turn on the oven to 375 degrees. Bring a large pot of salted water to a boil, scoop in the cauliflower florets and blanch for 2 minutes. Drain and let cool. In a large bowl, mix together the patty pans, fennel, onion, squash blossoms, cilantro and crema. Add the cauliflower, grated potato, 1 1/4 teaspoons salt and mix well. Fill six 8-ounce ramekins and arrange them on a rimmed baking sheet . Bake for 30 minutes or until the tops are golden brown.
Make the crumb topping. While the budins are baking, heat the oil in a large (10-inch) skillet over medium. Once hot, add the bread crumbs and stir until crisp and brown, about 5 minutes.
Finish the budins. Remove the ramekins from the oven and sprinkle on the shredded cheese. Return to the oven and continue baking until the cheese has melted, about 5 minutes. Top with the crispy bread crumbs. Serve warm or at room temperature.
