— 2 to 3 servings
Feel free to use olive oil instead of butter.
2 tablespoons unsalted butter (may substitute olive oil)
2 large eggs, at room temperature (see NOTES)
1/2 cup flour
2 tablespoons harissa
1/2 cup regular or low-fat milk
Pinch kosher salt
2 cups white or green cauliflower florets, blanched (see NOTES)
1 medium jalapeño pepper, seeded and minced
Fresh, crunchy sprouts, such as a store-bought mix of lentils, green peas, adzuki beans
Handful cilantro leaves
Extra-virgin olive oil, for drizzling (optional)
Preheat the oven to 425 degrees.
Place the butter in an 8-inch cast-iron or ovenproof skillet; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.
Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, harissa, milk and salt. Blend on low speed to incorporate, then blend on medium-high for 5 seconds to form a smooth batter.
Remove the hot pan from the oven and swirl the melted butter so it coats the sides.
Immediately pour in the batter; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let sit for 5 minutes. This will help the pancake keep its structure.
Meanwhile, toss together the blanched cauliflower florets, jalapeño, sprouts and cilantro in a bowl.
As soon as you remove the Dutch baby from the oven, top with cauliflower mixture, then drizzle with the oil, if desired. Use a thin spatula to dislodge the pancake; it should slide right out. Serve right away.
To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes.
To blanch the cauliflower, prepare a bowl of water and ice cubes. Bring a saucepan of water to a boil over high heat. Add the cauliflower florets and cook/blanch for about 30 seconds, then immediately drain and transfer to the water bath to cool. Pat dry before using.
From The Washington Post Deputy Food editor/recipes editor Bonnie S. Benwick.