Cauliflower Crème Brulee

Love your greens

Serves 4


  • 12 egg yolks
  • 220g caster sugar
  • 200g cauliflower florets (finely sliced)
  • 1 litre Greek yoghurt
  • 1 tbsp vanilla extract
  • 50g brown sugar


Boil the Greek yoghurt, vanilla and cauliflower in a pan. Bring to boil then simmer until the cauliflower is tender. Blend in a food processor, and then pass through a sieve. Whisk the egg yolks and sugar. Add the yoghurt to the egg mix and pour into ramekins. Sit the ramekins in a water bath in the oven at 110°c for 60 mins or until set. Once cooled, sprinkle with brown sugar and caramelise with a torch or grill.


Please enter your comment!
Please enter your name here