Ingredients
- 2 cloves garlic
- 1 leek, chopped into 5cm segments
- 400 grams cauliflower florets
- handful of parsley
- 20 grams olive oil
- 150 grams spinach, coarsely chopped (or baby spinach)
- 100 grams blue cheese
- 100 grams cream
- 8 eggs
- Salt & Pepper, to taste
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C. Lightly grease a 22cm x 28cm baking dish.
Place garlic in bowl and chop for 3 seconds on Speed 7.
Add leek, cauliflower and parsley to bowl and chop for 5 seconds on Speed 4, using the spatula to mix well. You can chop more or less at this stage, depending on your preference of texture (i.e. chop for longer if you want a finer texture).
Add Olive oil and spinach leaves and cook at 90C for 10 minutes on Speed 1 and Reverse
"Counter-clockwise operation" . Spread mixture evenly into baking dish and crumble blue cheese on top.Without cleaning bowl, insert butterfly and add eggs, cream and salt and pepper. Beat on Speed 4 for 20 seconds. Pour over cauliflower mixture.
Bake for 25-30 minutes until firm and golden.
Tip
Great served with a tossed salad.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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