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Cauliflower a LA Flamond

A baked cauliflower dish with béchamel sauce and Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cauliflower and parmesan cheese work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cauliflower a LA Flamond

Ingredients

Directions

Prepare the cauliflower

  1. Boil the cauliflower until tender.

  2. Drain the cauliflower on the back of a sieve to remove excess water.

  3. Place the drained cauliflower in a saucepan with the béchamel sauce and heat until hot.

Finish and serve

  1. Serve the dish topped with grated Parmesan cheese and brown it using a salamander.

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. Cauliflower + parmesan cheesetop 19% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

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

  2. Sauce + parmesan cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,294 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Cauliflower + saucetop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 dish and turns soft and tender when boiled.
Béchamel sauce
Adds moisture and a creamy texture that coats the cauliflower.
Parmesan cheese
Melts and browns on top, adding a savoury, salty flavour.

The step that matters

Drain the cauliflower well. Excess water left on the boiled cauliflower dilutes the béchamel and makes the gratin runny. Draining on a sieve lets the surplus water escape before the cauliflower is heated with the sauce.

Swap the cauliflower

How well each one fits the dish's main ingredients (sauce, parmesan cheese):

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

Fit is the average pairing score against sauce, parmesan cheese. 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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