Prep 25 mins
Cook 0 mins
Flavorful, simple, and different from other cauliflower gratin recipes on Zaar. The light custard surrounding the cauliflower is delicious. From the book French Women Don't Get Fat. Prep time includes both cooking the cauliflower on the stove and broiling it.
- 1 head cauliflower
- 2 cups milk (fat free works well)
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄2 cup grated cheese (gruyere, swiss, jarlsburg, comte, parmesean, pecorino, or any combo of two)
- 1 tablespoon butter
- salt & freshly ground black pepper
- Trim the cauliflower; separate the flowerettes and cook in the milk and the 1/2 teaspoons salt until tender, 10-15 minutes. Drain, reserving 1/3 Cup of the milk.
- Arrange the cooked cauliflower in a lightly buttered 9x7 baking dish. Beat together the egg and reserved milk. Add the cheese and spread over the flowerettes. Add salt and pepper. Dot with butter.
- Broil the gratin until browned and bubbly. (I use a "low broil" on my oven, for about 5-7 minutes.) Serve hot.
This was quite tasty. However, the custard did not set up when cooking it under a low broiler, so it was a little soupy. I ate it anyway, with a spoon. It's possible I added a bit too much milk...am living in Spain in a furnished rental that lacks measuring cups!
Very good and simple to make. I used a mix of swiss and parmesan cheeses. I reserved a bit more than the 1/3 cup of cooking milk, and I'm glad that I did, because I used about 1/2 cup. This might be nice with some smoked paprika sprinkled on top. I think I may try that next time. Thanx for posting!