Cauliflower Snow (Chou-Fleur a La Neige)

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement