Le Chou-Fleur Fromagé

Cauliflower coated with cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 cauliflower
  • salt
  • 125 g (4 oz) Cantal


Cook the whole cauliflower in boiling salted water (or better still, steam it) until it is al dente – between 5 and 10 minutes. Be most careful not to overcook it at this stage as it will continue cooking while being gratiné.

Drain and cool it and then place it in an oven-proof dish. Cut the cheese into long thinnish slices and with the help of a sharp knife, cut incisions