Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, quail's cauliflower crust. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Quail's Cauliflower Crust is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Quail's Cauliflower Crust is something that I’ve loved my entire life. They are fine and they look fantastic.
Pulse in food processor until it's rice-like in texture. Squeeze out as much moisture as possible using a cheesecloth. Transfer cauliflower to a large bowl.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook quail's cauliflower crust using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Quail's Cauliflower Crust:
- Take 16 oz package frozen cauliflower
- Prepare 1 egg
- Make ready 1/4 cup goat cheese
- Prepare 1/4 cup mozzerella
- Get Variety of spices
- Make ready Other things you'll need
- Prepare Parchment paper/sil-pat
- Get Food processor, or even a blender works just fine
- Prepare Cheesecloth/muslin/linen
Place cauliflower pieces through the feeding tube of the food processor using the grating blade. Tap gently on the counter top to release any bubbles in the egg mixture. Once the crust mixture was perfect, I still wanted to make sure the cauliflower dried out throughly in the oven, which meant figuring out the proper baking temperature. Heat the oil in a large frying pan and shallow fry the florets until golden.
Instructions to make Quail's Cauliflower Crust:
- Preheat the oven to 425°. Line baking tray with parchment paper or silicone mat. Set aside.
- Steam cauliflower and drain well. Pulse in food processor until it's rice-like in texture. Squeeze out as much moisture as possible using a cheesecloth.
- Transfer cauliflower to a large bowl. Stir in egg, mozzarella, goat cheese, and spices. I like using garlic, oregano, basil, thyme, rosemary..things of that sort.
- Carefully spread mixture on lined baking tray until it's about 1/4 in thick. You can try to make it even thinner, just as long there are no holes in your crust. A rubber spatula works really well for this. Crust usually spreads out to 10 inches or even a little more.
- Bake for 12-15 minutes, or until crust is dry and golden. Then FLIP IT! This is key. This is why the parchment paper is so handy. I like using a second baking tray lined with paper so I can just stack it on top and flip it without any accidents.
- Once flipped, bake again for an additional 5 minutes or so, until this side is also dry and golden. You want to do this before adding any sauce or toppings so that your cauliflower doesn't get rehydrated and soggy.
- Add sauce, whatever toppings, and bake for 5 more minutes or until cheese is melted and bubbly. Take out and let it chill for a few minutes before cutting. <3
Transfer the cauliflower to a serving dish, drizzle with tahini and pomegranate molasses, and garnish with the parsley. Dip the skin side of each quail into the milk mixture, then lay each into the pistachio mixture to coat, pressing the quail in so that nuts adhere, especially to both sides of the legs. Add the pancetta and fry to a light colour. Add the garlic, mushrooms, onions, lemon zest and thyme Cauliflower is incredibly versatile as you can see from our wealth of recipes - from curries, to soups to the comforting cauliflower cheese. Inexpensive and local, it ticks all the right boxes, so.
So that’s going to wrap this up with this special food quail's cauliflower crust recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
