Warm Cauliflower-Feta Puddings

Preparation

1. Step 1

   Place the cauliflower and chicken broth in a large wide pot and boil. Lower the heat, cover and simmer until soft, about 30 minutes.

2. Step 2

   Meanwhile, grease 8½-cup ramekins well. Cut the peppers lengthwise into 1½-inch wide strips, trimming the edges to make neat rectangles. Use the pepper strips to line the ramekins, overlapping them slightly but trimming most of the excess. Set aside.

3. Step 3

   Preheat the oven to 350 degrees. Drain the cauliflower. Place in a food processor and puree until smooth. Let cool. Add the feta, oregano, thyme, salt and pepper and puree. Add the eggs and process until smooth. Spoon the mixture into the ramekins.

4. Step 4

   Place the ramekins in a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the puddings are set, about 45 minutes. Remove from the water and let cool slightly.

5. Step 5

   Place the watercress in a bowl and toss with the lemon juice and salt and pepper to taste. Run the tip of a small knife around the edge of the puddings to loosen. Invert onto the center of 8 plates. Surround with the watercress and serve.