Recipes > Vegetables > Cauliflower > Choufleur au Gratin

Choufleur au Gratin


  • 1 cauliflower
  • salt
  • 1 onion


  • 1 1/2 ounces of butter
  • 1 dessertspoonful of flour
  • 1 cup of milk
  • pepper
  • salt
  • 2 or 3 tablespoonfuls of grated Parmesan cheese
  • breadcrumbs


Soak the cauliflower in water with plenty of salt, then boil in plenty of salted water for fifteen minutes. Remove and take away all the green leaves, lay it on a flat buttered dish, previously rubbed with the onion, and pour over it a sauce made as follows: Melt the butter in a saucepan, add the flour, mix and add the milk. Stir till it thickens, add pepper and salt and add the grated Parmesan cheese. Mix well and after pouring over the cauliflower sprinkle all over with breadcrumbs and place the dish in the oven till nicely browned.


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Twenty-four Little French Dinners (1919).

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