Scalloped Cauliflower au Gratin

Ingredients

• 1 head of cauliflower, 2 lbs.
• 2 tbsps. of salt
• 4 qts. of water
• % lb. of butter
• 1 tbsp. of Parmesan cheese
• 2 % tbsps. of flour
• 1 tbsp. of lemon juice
• 1 pt. sweet or sour cream
• 2 tbsps. of fine roll crumbs
• 1 pinch of salt
• 1 tbsp. of butter

Method

1. 1

   Clean cauliflower, boil in salt water for 30 minutes until almost tender.

2. 2

   Prepare dressing by melting butter, stirring in flour, adding cream, cheese, lemon juice, and salt.

3. 3

   Pour over cauliflower, sprinkle with crumbs and butter, and bake for 20-30 minutes until golden.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 89. The excerpt below is the record exactly as published.

SCALLOPED CAULIFLOWER AU GRATIN. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 2 tbsps. of salt 4 qts. of water For the Dressing. % lb. of butter 1 tbsp. of Parmesan cheese 2 % tbsps. of flour 1 tbsp. of lemon juice 1 pt. sweet or sour cream 2 tbsps. of fine roll crumbs 1 pinch of salt 1 tbsp. of butter

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