Cauliflower Snow (Chou-Fleur a La Neige)

"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."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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