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Julee Rosso, Sheila Lukins

Cauliflower au Gratin

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Preparation info

  • 6

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A great alternative to potatoes, bubbling hot cauliflower is spiked with chèvre and crème fraîche. When served with Braised Lamb Shanks, the meaning of comfort foods is well understood.

Ingredients

  • 1 head cauliflower (about 3 pounds), trimmed and cut into florets
  • 2 tablespoons unsalte

Method

  1. Preheat the oven to 350°F. Lightly butter a 12 inch gratin or shallow baking dish.
  2. Bring a large pot of water to a boil, and add the cauliflower. Simmer until

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