Cauliflower and mushroom gougere recipe

Recipe for cauliflower and mushroom gougere in our easy vegetarian recipes collection.

Recipe ingredients

• 8 tablespoons butter
• 1 1/4 cups plain flour
• 4 eggs
• 4 ounces Gruyere or Cheddar cheese, finely diced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• For the filling:
  • 1 small cauliflower
  • 1, 7 ounces, can tomatoes
  • 1 tablespoon sunflower oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 4 ounces button mushrooms, halved if large
  • Sprig of fresh thyme

How to make cauliflower and mushroom gougere

• Preheat the oven to 400 degrees F.
• Butter a large ovenproof dish.
• Place 1 1/4 cups water and butter together in a large saucepan and heat until the butter has melted.
• Remove from the heat and add all the flour at once.
• Beat well with a wooden spoon for about 30 seconds, until smooth.
• Allow to cool slightly.
• Beat in the eggs, one at a time, and continue beating until the mixture is thick and glossy.
• Stir in the cheese and mustard and season with salt and pepper.
• Spread the mixture around the sides of the ovenproof dish, leaving a hollow in the centre for the filling.
• Cut the cauliflower into florets, discarding the woody, hard stalk.
• To make the filling, puree the tomatoes in a blender or food processor and then pour into a measuring jug.
• Add enough water to make up to 1 1/4 cups of liquid.
• Heat the oil and butter in a flameproof casserole.
• Fry the onion for 3 to 4 minutes.
• Add the mushrooms and cook for 2 to 3 minutes.
• Add the cauliflower and stir-fry for 1 minute.
• Add the tomato liquid and thyme. Season.
• Cook over low heat for 5 minutes.
• Spoon into the hollow in the ovenproof dish.
• Bake for 40 minutes, until the pastry is risen.

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