Recipe by Dreamer in Ontario
While spring cleaning I came across an old cookbook, Cordon Bleu Minibooks Vegetable Cooking published in 1971. This recipe was a favourite. I haven't made this recipe in many years so the cooking time is a guess. This can be a side dish for 8 or a vegetarian main dish for 4.
Top Review by Karen Elizabeth
Never tried this before, very very nice! I probably used more cheese than asked for, because I love cheese, and another time, I might add mustard powder to the sauce, but not this time. I love the eggwhites baked on top of this dish, not at all what I was expecting, soooo tasty!! I did manage to break two of my yolks :( but once they've been smothered in cheese, its fine :) I like that you could easily make this ahead, and add the egg topping just before baking. Definitely a keeper, thanks Dreamer!
- 1 large cauliflower
- 1 large onion, sliced
- 59.14 ml butter
- 2 tomatoes (scalded, skinned and sliced)
- 59.14 ml flour
- 236.59 ml milk
- 354.88 ml grated cheddar cheese or 354.88 ml grated gruyere cheese
- 4 eggs, separated
Directions See How It's Made
- Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
- Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
- In another pan, add remaining butter.
- When butter has melted add the flour and make a roux.
- Add milk and stir until thickened, season with salt and pepper.
- Add 1 cup of the grated cheese to the milk mixture.
- Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
- Add cheese sauce being sure to coat all the veggies.
- Beat the egg whites until stiff and arrange on top of cauliflower.
- Make four pockets for the egg yolks and drop a yolk into each pocket.
- Sprinkle with remaining cheese and broil until crisp and golden brown.