While spring cleaning I came across an old cookbook, Cordon Bleu Minibooks Vegetable Cooking published in 1971. This recipe was a favourite. I haven't made this recipe in many years so the cooking time is a guess. This can be a side dish for 8 or a vegetarian main dish for 4.

Ingredients

4 serv.

large cauliflower↗1
large onion, sliced↗1
butter↗1⁄4 cup
tomatoes (scalded, skinned and sliced)2
flour↗1⁄4 cup
milk↗1 cup
salt↗
pepper↗
grated cheddar cheese or 1 1/2 cups grated gruyere cheese↗1 1⁄2 cups
eggs, separated↗4

Step-by-step instructions

1
Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
2
Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
3
In another pan, add remaining butter.
4
When butter has melted add the flour and make a roux.
5
Add milk and stir until thickened, season with salt and pepper.
6
Add 1 cup of the grated cheese to the milk mixture.
7
Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
8
Add cheese sauce being sure to coat all the veggies.
9
Beat the egg whites until stiff and arrange on top of cauliflower.
10
Make four pockets for the egg yolks and drop a yolk into each pocket.
11
Sprinkle with remaining cheese and broil until crisp and golden brown.

Source: food.com

Original recipe ↗

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