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Chef's Quick Tip: Cauliflower tartlets

This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats.

News 12 Staff

Aug 26, 2020, 11:53 AM

Updated 1,393 days ago

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This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats. 
Cauliflower tartlets
Ingredients:
1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
2 1/2 tablespoons olive oil, divided
1 tablespoon truffle oil
Pack of 24 mini filo cups
1 small leek, halved lengthwise, thinly sliced
1 Tablespoon Dijon mustard
1 Tablespoon of Hellman’s Mayo
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
3/4 cup grated Parmesan cheese
Method:
Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes. While Cauliflower is roasting.
Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add leek; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 10 minutes.
In food processor, add cauliflower, leek, truffle oil, cheeses, Dijon, nutmeg and mayo. “Pulse” until rough puree.
Fill the filo cups with this mixture, and bake at 30 for 4-6 minutes.
Contact: 
Alison Milwe-Grace
Wilton, Connecticut 
PHOTOS: Chef's Quick Tips
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