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Cauliflowers with Parmesan Cheese

A baked cauliflower dish topped with a béchamel and Parmesan cheese sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cauliflowers with Parmesan Cheese

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare and cook the cauliflowers until tender.

Make the sauce

  1. In a saucepan, combine béchamel sauce, Parmesan cheese, butter, egg yolks, glaze, lemon juice, nutmeg, pepper, and salt.

  2. Stir over low heat until well mixed, but do not let it boil.

  3. Pour the sauce over the cauliflowers to coat them completely.

Bake and serve

  1. Smooth the top with a knife and sprinkle with additional grated Parmesan cheese.

  2. Bake in a 400°F (200°C) oven until the top is bright yellow.

  3. Serve with a border of croutons of fried bread.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Parmesan cheese
Adds savory, salty flavor and helps the top brown and form a golden crust.
Egg yolks
Enrich the sauce and help it thicken and set when gently heated.
Butter
Adds richness and fat, giving the sauce a smooth, silky texture.
Béchamel sauce
Forms the creamy base that coats the cauliflower and keeps it moist.
Lemon juice
Adds acidity that brightens the rich sauce and balances its richness.

The step that matters

Stir over low heat without boiling. Egg yolks can curdle and turn grainy if overheated. Gentle heat lets the yolks thicken the sauce smoothly.

“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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