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Cauliflower Baked, Au Gratin

A baked cauliflower gratin with cream, Parmesan, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cauliflower Baked, Au Gratin

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cauliflower

  1. Cook the cauliflower until tender, then drain all moisture.

  2. Season with salt, pepper, and nutmeg.

  3. Place in a buttered baking dish, forming an even layer.

Top and bake

  1. Pour the cream or Allemande sauce over the cauliflower.

  2. Add grated Parmesan cheese on top.

  3. Sprinkle fresh bread crumbs over the dish.

  4. Dot with small pieces of butter.

  5. Bake in a 350°F (175°C) oven until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cauliflower + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,113 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cauliflower
Forms the main body of the gratin and becomes tender when cooked.
Cream or allemande sauce
Adds moisture and richness that bind the dish and keep the cauliflower from drying out.
Parmesan cheese
Melts and browns on top, adding savory flavor and a golden crust.
Bread crumbs
Adds a crisp, browned topping that contrasts with the soft layers beneath.
Butter
Adds fat that promotes browning and richness on the surface.

The step that matters

Drain all moisture from the cauliflower. Excess water left in the cooked cauliflower thins the sauce and dilutes the flavor, and it turns the topping soggy instead of crisp and golden during baking.

Swap the cauliflower

How well each one fits the dish's main ingredients (pepper, nutmeg, cream, parmesan cheese, bread, butter):

  1. Spinachfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Cauliflowerthe original

Fit is the average pairing score against pepper, nutmeg, cream, parmesan cheese, bread, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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