Warm Cauliflower-Feta Puddings

• 1 medium-size head cauliflower, cored and separated into florets
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• Butter for greasing the ramekins
• 6 large red bell peppers, roasted, peeled and seeded
• 1/2 cup crumbled feta cheese
• 1 1/2 tablespoons fresh oregano leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 eggs
• 4 cups stemmed watercress
• 4 teaspoons fresh lemon juice

1. Place the cauliflower and chicken broth in a large wide pot and boil.
2. Lower the heat, cover and simmer until soft, about 30 minutes.
3. Meanwhile, grease 8 1/2-cup ramekins well.
4. Cut the peppers lengthwise into 1 1/2-inch wide strips, trimming the edges to make neat rectangles.
5. Use the pepper strips to line the ramekins, overlapping them slightly but trimming most of the excess.
6. Set aside.
7. Preheat the oven to 350 degrees.
8. Drain the cauliflower.
9. Place in a food processor and puree until smooth.
10. Let cool.
11. Add the feta, oregano, thyme, salt and pepper and puree.
12. Add the eggs and process until smooth.
13. Spoon the mixture into the ramekins.
14. 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.
15. Bake until the puddings are set, about 45 minutes.
16. Remove from the water and let cool slightly.
17. Place the watercress in a bowl and toss with the lemon juice and salt and pepper to taste.
18. Run the tip of a small knife around the edge of the puddings to loosen.
19. Invert onto the center of 8 plates.
20. Surround with the watercress and serve.

cauliflower, chicken broth, butter, red bell peppers, feta cheese, oregano, thyme, kosher salt, freshly ground pepper, eggs, stemmed watercress, lemon juice

Taken from cooking.nytimes.com/recipes/5486 (may not work)