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Cauliflower Au Gratin

Boiled cauliflower in white or cream sauce, topped with buttered crumbs and cheese, then baked until browned.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 1 ingredients
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Cauliflower Au Gratin

Ingredients

Directions

Assemble

  1. Put boiled cauliflower with white or cream sauce in a buttered baking dish.

  2. Cover with buttered crumbs.

  3. If desired, add 1/2 cup grated cheese.

Bake

  1. Bake on center grate until the crumbs are brown.

By New Orleans Federation of Clubs. 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. See the original page.

Explore the science

What each ingredient does

Cauliflower (in the method)
Forms the main vegetable base that the sauce and topping are layered over.
White or cream sauce (in the method)
Adds moisture and a creamy texture that keeps the cauliflower from drying out.
Grated cheese
Melts into the sauce, adding richness and savory flavor.
Buttered crumbs (in the method)
Butter helps the crumbs brown and crisp in the oven, forming a golden topping.

The step that matters

Bake until the crumbs are brown. Crumbs browned by butter and dry heat turn golden and crisp, while the sauce underneath heats through. Watch closely, because the topping can scorch before the dish is hot throughout.

“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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