Cauliflower au Gratin

Name: Cauliflower au Gratin
Cuisine: France
Ingredients: 1 head cauliflower salt; 4 tablespoons flour; 1 pint hot milk; 4 ounces freshly-grated gruyère; 1 level teaspoon mustard; juice of ½ lemon; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 2 tablespoons whipped cream; 2 tablespoons fresh breadcrumbs; butter; butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 head cauliflower salt
4 tablespoons butter
4 tablespoons<

Europe
France
Side dish
Vegetarian
Mediterranean

Method

Remove outer green leaves from cauliflower; wash and leave in cold salted water for ½ hour. Cut cauliflower into flowerets and poach in salted water for 20 minutes, or until tender. Drain.

To Make Sauce

Melt butter in top of double saucepan; blend in flour and cook over water, stirring constantly, until smooth. Add hot milk gradually and cook, stirr