Cauliflower Gratin
Per serving
From "French Women Don't Get Fat" by Mireille Guiliano. The original recipe suggest any of these cheeses - gruyere, swiss, jarlsberg, comte, parmesan or pecorino. Also, the original recipe did not call for baking, just broiling. I found that the liquid didn't set enough with just broiling so I've added the short bake. Everyone in my family likes this, even the kids.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat over to 425.
- 2
Trim the cauliflower, separate the florets, and cook in the milk and salt until tender, about 10 to 15 minutes. Drain, reserving 1/3 cup of the milk.
- 3
Arrange the cooked florets in a lightly buttered baking dish. Beat together the egg and reserved milk. Add the cheese and spread the mixture over the florets. Dot with butter.
- 4
Bake for about 10 minutes or til liquid is set then broil until browned.
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