Jalapeño Cauliflower Cheese Cups with Tomato Chutney

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Recipe and image courtesy Niloufer Mavalvala of Niloufer’s Kitchen

1 head of cauliflower
1 cup jalapeño cheese, grated + ½ cup for filling
2 eggs, room temperature
Le Bon Magot® Tomato and White Sultana Chutney

Preheat oven to 350F (175C). Cut cauliflower into chunks. Place cauliflower chunks and grated jalapeño cheese into large food processor and pulse until pieces resemble kernels of rice. With food processor still running, add the eggs until well-combined.

Spray two 12-count mini muffin pans (total 24 mini cups) with nonstick cooking spray. Spoon cauliflower and cheese mixture into each cup and press mixture to sides with a spoon to resemble a small cup.

Bake for 25 minutes, or until edges are golden brown. Remove from oven and allow to cool for one to two minutes before loosening edges with a dull knife or butter knife. Place on serving platter and spoon remaining ½ cup of cheese into each cup. Top each with a small dollop of Le Bon Magot® Tomato and White Sultana Chutney. Serve immediately.

TIP: Make sure not to over-process the cauliflower and cheese in the food processor.

TIP: Be sure all edges of the cups are even when pressing them down with a spoon. The most common mistake at this step is to press the sides too much and the bottom not enough. This will result in overbrowning of the sides and an undercooked bottom. However, be sure to keep the bottom thick enough that you can easily remove the cups from the pan after baking.