Cheesy Cauliflower Nests
There’s something undeniably celebratory about a dish wrapped in crisp, golden phyllo, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into phyllo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead — the phyllo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard — which makes this dish a stress-free option for festive gatherings.
Yield
6
Time
1 hour 30 minutes
Ingredients
Fine sea salt and black pepper
2 medium cauliflowers (about 3 pounds total), stalk and leaves trimmed, each cut through the core into 3 even wedges
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup (lightly packed) fresh sage leaves
8 ounces/235 grams phyllo pastry (about 6 sheets), thawed if frozen
1 1/4 cups finely grated sharp white Cheddar (about 4 ounces)
3 large eggs plus 3 large egg yolks
1 1/4 cups heavy whipping cream
1 teaspoon cornstarch
1 garlic clove, finely grated
1/4 whole nutmeg, finely grated (about 1/2 teaspoon)
1/4 teaspoon ground cloves
Instructions
Step 1
Heat the oven to 425 degrees.
Step 2
Bring a large lidded pot of well-salted water to the boil over high heat. Add the cauliflower wedges and cook for 5 minutes, covering with a lid if necessary to maintain a rolling boil. Strain and transfer the cauliflower to a sieve or rack to dry for 5 minutes.
Step 3
Heat the butter with the oil in a small saucepan over medium just until melted, about 2 minutes. Add the sage leaves and cook, stirring, until dark green and crispy, about 3 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate and set aside, keeping the butter mixture.
Step 4
Keep your phyllo sheets under a damp tea towel to prevent them from drying out. Working with one sheet at a time, brush the top of the phyllo with the butter mixture. Place a cauliflower wedge in the center of the sheet, then gently scrunch the phyllo halfway up the sides of the cauliflower and transfer it to a 9-by-13-inch sheet pan. Leave a small gap approximately the width of your pinky-finger between the phyllo and the cauliflower all the way around, to hold the custard later. Repeat with the remaining sheets and cauliflower, nestling them snugly into the baking sheet. Brush the exposed tops of the cauliflower with the remaining butter mixture.
Step 5
Transfer the cauliflower nests to the oven, setting them in the top third of the oven near the heat source, and bake for 35 to 40 minutes, until the phyllo is deeply golden and the cauliflower is lightly charred.
Step 6
Meanwhile, make the custard: Add 1 cup of the cheese to a medium bowl and whisk together with the whole eggs, egg yolks, cream, cornstarch, garlic, nutmeg, cloves, a good grind of pepper and ¾ teaspoon salt until combined.
Step 7
Spoon the custard into the cauliflower nests (don’t worry if a little spills out) then sprinkle the remaining cheese over the top. Return to the oven until the custard is set with a gentle wobble, 10 to 15 minutes. (If you’d like more browning, you can broil for about 1 minute.)
Step 8
Serve straight from the pan, with the sage leaves on top.
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