Cauliflower au Gratin

Ingredients

• 1 large Cauliflower.
• 4 pint White Sauce.
• 14 oz. grated Cheese, preferably Parmesan.
• Seasoning.

Method

1. 1

   Cut the stalk of the cauliflower, remove outside leaves, but leave the green leaves next the flower.

2. 2

   Stand in cold water with a table-spoonful salt and let it remain for a time to draw out any insects there are.

3. 3

   Put in a saucepan of boiling salted water with the head down, bring quickly to boiling point, then cook gently till tender without the lid (about twenty minutes).

4. 4

   Lift from the saucepan, drain thoroughly, and place in a greased fireproof dish, press with a clean cloth to make a neat compact shape.

5. 5

   Add 1 oz. cheese to the sauce, season carefully and pour over the cauliflower.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 3. The excerpt below is the record exactly as published.

Cauliflower au Gratin Sufficient for 4 to 6 persons. Time 40 mins. 1 large Cauliflower. 4 pint White Sauce. 14 oz. grated Cheese, preferably Parmesan. Seasoning.

Cook this with the app: pantry check, scaling, and the assistant.