Cauliflower Snow (Chou-Fleur a La Neige)

READY IN: 45mins
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!

Ingredients Nutrition


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

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