Wayne Gisslen

Cauliflower au Gratin

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Preparation info
  • Portions:

    12

    Portion Size: 3 oz 90 g ) Cauliflower
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2½</

Method

  1. Separate the cauliflower into florets.
  2. Place the cauliflower and lemon juice in boiling salted water. Return to boil, lower heat, and cover. Simmer until just tender. Do not overcook, as the cauliflower will cook further in the sauce. Drain.
  3. Butter the bottom of a baking pan or hotel pan and place the cauliflower in it about 2 in. (5 cm) deep. (Indivi

Per serving: Calories, 60; Protein, 3g; Fat, 3.5 g (50% cal.); Cholesterol, 10mg; Carbohydrates, 5 g; Fiber, 2 g; Sodium, 80 mg.