Cauliflower au Gratin

Choux-Fleurs au Gratin

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ordinary-Sized Head of Cauliflower
  • A Pint of Cream
  • ½ Pint of Grated Parmesan, or Gruyere Cheese
  • Salt and Pepper to Taste
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour


Boil the cauliflower as in the preceding recipe. When boiled, take it off the fire and take out of the cheesecloth in which it is enveloped. Let it cool. Put a tablespoonful of butter into the frying pan, and as it melts add a tablespoonful of flour. Let these blend nicely, without browning, and add immediately a pint of milk and half a pint of grated Parmesan or Gruyere cheese. Mix this thoroughly in the sauce, and let it cook well for about ten minutes. Put the Cauliflower in a pan, or the dish in which it is to be served, having greased the dish with butter. Take some grated cheese, sprinkle well over the Cauliflower, and then cover the Cauliflower with the sauce, forcing it down into every nook and crevice. When these crevices are full, and the Cauliflower seems to have absorbed all, wipe the edges and all around the dish with a napkin. Then add grated bread crumbs, sprinkling them over the Cauliflower; dot it in about a dozen places with little bits of butter. Set it in the oven, let it brown, and serve hot. Let it bake about twenty minutes, or until brown.