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Cauliflower Au Gratin

A baked cauliflower dish with Parmesan, mustard flour, pepper, cayenne, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cauliflower and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 687 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Cauliflower Au Gratin

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the cauliflower

  1. Boil the cauliflower and divide it into walnut-sized pieces, discarding the stem and leaves.

  2. Mix the grated Parmesan cheese with the flour of mustard, white pepper, and cayenne.

  3. Dip each piece of cauliflower into the mixture and place them flower side up on a flat dish.

Bake and serve

  1. Sprinkle the remaining cheese over the top and pour melted butter on it.

  2. Bake in a 400°F (200°C) oven for 15 minutes and serve immediately.

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 + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  5. Cauliflower + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together569 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cauliflower
Forms the bulk of the dish and becomes tender as it cooks through.
Parmesan cheese
Melts and browns on top, adding savoury flavour and a crisp golden crust.
Butter
Adds fat and richness, helping the topping brown and carry flavour.
Flour of mustard
Adds a sharp, pungent bite that balances the richness of the cheese and butter.

The step that matters

Dipping the cauliflower in the cheese mixture. Coating each piece evenly lets the seasoned cheese cling and brown consistently. Uneven coating leaves bare patches that dry out or burn while others stay pale.

Swap the white pepper

How well each one fits the dish's main ingredients (cauliflower, parmesan cheese, flour, mustard, pepper, butter):

  1. Capersfits better
  2. Turmericfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against cauliflower, parmesan cheese, flour, mustard, pepper, 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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