Chilean budin de coliflor is a baked cauliflower and cheese pudding made with a large cooked, mashed cauliflower mixed with egg yolks, beaten egg whites, grated Parmesan, breadcrumbs, and sauteed onion, topped with sliced mozzarella and gratinated at 200 C (392 F) for 25 minutes. It takes 40 minutes of preparation plus 40 minutes of cooking and serves 4 people.
For a firm but light budin, the two essentials are removing excess moisture from the cauliflower and folding in stiffly beaten egg whites, while the golden cheese on top tells you exactly when it is done.
How to Make Chilean Cauliflower Budin?
Choose a firm head of cauliflower with no spots and clean it well before cooking. Boil the florets until tender, mash them, and combine them with sauteed onion, egg yolks, cheese, and breadcrumbs, then fold in the whipped whites and bake under a layer of cheese until golden.
Nutritional Information
Each serving of cauliflower and cheese budin contains approximately 250 kcal, 15 g of carbohydrates, 18 g of fat, 10 g of protein, 3 g of fiber, 4 g of sugars, 160 mg of cholesterol, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Budin de Coliflor Recipe
Preparation: 40 minutes
Cooking: 40 minutes
Servings: 4 people
Ingredients
- 1 large cauliflower
- 1 onion, chopped
- 3 eggs
- 3 tablespoons of oil
- 4 slices of mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of breadcrumbs
- Fine salt
- Black pepper
Instructions
- Wash the cauliflower very well and separate it into florets. Place them in a large pot, cover with boiling water, add salt to taste, and cook over medium high heat for 10 to 15 minutes or until tender. Drain and mash with a fork, a potato ricer, or a hand blender. In a large frying pan, heat the oil over medium heat, add the chopped onion, saute until golden, and set aside.
- Separate the yolks from the whites and beat the whites to stiff peaks. In a large bowl, combine the mashed cauliflower, the onion, the yolks, the Parmesan, and the breadcrumbs, season with salt and pepper, and mix gently. Add the whites and fold everything together with wide, gentle strokes, without beating.
- Pour the mixture into a baking dish and cover with the sliced or shredded mozzarella. Bake in an oven preheated to 200 C (392 F) for about 25 minutes, or until the cheese on top is golden. Let it rest for 5 minutes and serve immediately, on its own or with boiled potatoes, rice, or salad.
Additional Tips
How to keep the budin from turning watery
After cooking the cauliflower, drain it well and let it rest in the colander for 5 minutes. If it is still wet, press it with a clean kitchen towel or paper towels. Leftover moisture stops the eggs from binding and makes the budin release liquid while it bakes.
Why fold the egg whites gently
Beaten whites add the air that makes the budin light. Stirring hard destroys the bubbles and gives a dense result, so use a spatula and make 8 to 10 wide strokes from the bottom up, just until no white streaks remain.
How to tell when it is done
It is ready when the cheese on top is golden and a toothpick inserted in the center comes out clean or with just a few dry crumbs. If the cheese browns too soon, cover the dish with foil for the last 10 minutes so the inside finishes cooking.
| Version | Substitution | Ratio | Result |
|---|---|---|---|
| Lactose free | Vegan cheese | 1:1 | Neutral flavor, similar texture |
| Egg free | Chickpea flour, water, and mashed potato | 2 tbsp + 1/4 cup + 1/2 cup | Denser, bake covered 20 min |
| With broccoli | Half cauliflower, half broccoli | 1:1 | Stronger flavor, green color |
| Low carb | No breadcrumbs, double cheese | 1/4 cup more cheese | Richer, crisper edge |
Frequently Asked Questions (FAQs)
1. Can I use broccoli instead of cauliflower?
Broccoli works well as an alternative, although its flavor is stronger. Cook it the same way and drain it very well so the budin does not turn watery. You can also mix both vegetables.
2. What other cheeses can I use?
Gruyere, cheddar, and gouda are excellent for gratinating. For a stronger flavor, add a little blue cheese. For a lighter version, use fresh cheese or ricotta mixed with the beaten egg whites.
3. Can I make this budin without eggs?
Replace the eggs with 2 tablespoons of chickpea flour mixed with 1/4 cup of water, plus 1/2 cup of mashed potato for body. Bake it covered with foil for the first 20 minutes so it does not dry out.
4. How do I keep it from being too wet?
After cooking the cauliflower, drain it well and let it sit in a colander for a few minutes. You can also press it with a clean kitchen towel or paper towels to remove excess water before mashing.
What Is a Budin?
In Chilean home cooking a budin is a savory baked pudding bound with eggs, usually made with a vegetable or fish and finished with cheese. Cauliflower, zucchini, and canned jack mackerel budines are everyday lunches, served with rice or salad.
Benefits of Cauliflower
Cauliflower contains sulforaphane, an antioxidant that may help protect cells from oxidative damage. It is also a popular choice in low carb diets such as the ketogenic diet, since it can replace foods rich in carbohydrates.
Did You Know?
Cauliflower is a good source of fiber that helps digestion and provides only about 25 calories per 100 grams, which makes it a useful ingredient in weight loss diets.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Zucchini Budin Recipe
- Chilean Jack Mackerel Budin Recipe
- Chilean Swiss Chard Omelette Recipe
- Chilean Fried Pejerrey Recipe
