Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cauliflower Snow (Chou-Fleur a La Neige) Recipe
    Lost? Site Map

    Cauliflower Snow (Chou-Fleur a La Neige)

    Cauliflower Snow (Chou-Fleur a La Neige). Photo by Karen Elizabeth

    1/1 Photo of Cauliflower Snow (Chou-Fleur a La Neige)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Dreamer in Ontario's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
    2. 2
      Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
    3. 3
      In another pan, add remaining butter.
    4. 4
      When butter has melted add the flour and make a roux.
    5. 5
      Add milk and stir until thickened, season with salt and pepper.
    6. 6
      Add 1 cup of the grated cheese to the milk mixture.
    7. 7
      Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
    8. 8
      Add cheese sauce being sure to coat all the veggies.
    9. 9
      Beat the egg whites until stiff and arrange on top of cauliflower.
    10. 10
      Make four pockets for the egg yolks and drop a yolk into each pocket.
    11. 11
      Sprinkle with remaining cheese and broil until crisp and golden brown.

    Ratings & Reviews:

    • on August 05, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cauliflower Snow (Chou-Fleur a La Neige)

    Serving Size: 1 (484 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 490.0
     
    Calories from Fat 300
    61%
    Total Fat 33.3 g
    51%
    Saturated Fat 19.3 g
    96%
    Cholesterol 269.5 mg
    89%
    Sodium 533.0 mg
    22%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 5.7 g
    23%
    Sugars 7.6 g
    30%
    Protein 24.7 g
    49%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites