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- Cauliflower florets - Cooked turkey - Eggs - Milk - All-purpose flour

Clafoutis de Chou-Fleur et Dinde

Discover how to whip up a delightful Clafoutis de Chou-Fleur et Dinde that’s both tasty and easy to make! This savory dish combines cauliflower and turkey into a flavorful treat that’s perfect for any gathering. Follow simple steps with everyday ingredients to create a new family favorite. Click through to explore the full recipe and impress your loved ones with this unique meal that’s sure to please!
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Ingredients
  

1 small head of cauliflower, cut into florets

200g cooked turkey, shredded

3 large eggs

1 cup milk

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh thyme or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or a baking dish with butter or cooking spray.

    In a medium pot, bring salted water to a boil and blanch the cauliflower florets for about 4-5 minutes until they are tender but still firm. Drain and set aside.

      In a large mixing bowl, whisk together the eggs and milk until well combined.

        Sift in the flour and mix until there are no lumps. Stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.

          Add the cooked turkey and blanched cauliflower to the mixture, folding gently to coat the ingredients without breaking them apart.

            Pour the mixture into the prepared baking dish, ensuring that the turkey and cauliflower are evenly distributed.

              Bake for 30-35 minutes or until the clafoutis is puffed up and golden brown on top. A toothpick inserted in the center should come out clean.

                Remove from the oven and let it cool for a few minutes. Sprinkle fresh thyme or parsley on top before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the baking dish, cutting into wedges. Accompany each serving with a light green salad to add freshness to the meal.