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Parmigiano Cauliflower




Source of Recipe


Mai, Recipe Circus


List of Ingredients




Parmigiano Cauliflower

A cauliflower weighing, after the stem and leaves have been removed, about 3/4 lb
1 cup half n half
3 eggs, lightly beaten
1/4 cup unsalted butter
1/2 cup grated Parmigiano




Recipe



Boil the cauliflower till it's half done and then cut it into pieces. Sauté‚ it in half the butter, salting it to taste, and when it's almost done, add a little bit of the cream. You can leave the cauliflower like this or put it through a strainer. With the remaining butter, the cream, and a scant spoonful of flour, make a béchamel sauce (see instructions if need be); add it to the cauliflower, lightly beaten eggs, and cheese.

Pour the mixture into a smooth, lightly oiled ring pan. Set the pan either directly in a moderately warm oven (350 F) or place the ring in a pan of water in the oven. In either case bake it for about an hour, or until it is firm. Remove from the oven and let it rest for about five minutes before unmolding it onto the serving dish

Béchamel Sauce

With the remaining butter, the cream, and a scant spoonful of flour, make a béchamel sauce (see instructions if need be):

Can substitute soy milk, or vegetable stock
dash nutmeg
pepper

Melt the butter or heat the oil over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and lump-free.
Add the cream slowly, whisking constantly until sauce has thickened. If to thick, thin down with additional cream or milk.

Lower the heat as much as possible and simmer, stirring occasionally, for 15-30 minutes, depending on desired thickness.

Season with nutmeg and pepper.

Serve immediately.

Notes Béchamel is very versatile. It can be used as the base for herb, cheese, sun-dried tomato, nut, or other sauces.
As with all milk and cream sauces, be sure to watch the heat. It's easy to burn or break white sauces.

The use of ½ and ½ will produce a much richer sauce, while using vegetable stock will make it lighter and lower in fat.