ReceptnaptárBaked cauliflower with cheese
Baked cauliflower with cheese is a light main course from the old bourgeois kitchen: the parboiled cauliflower is covered with a thick cheese béchamel and topped with whisked egg foam. During baking this becomes a lovely golden, soufflé-like layer. It is perfect as a meat-free lunch, yet it also makes an elegant side for roast meats, and children like it too.
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Ingredients
Method
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- Break the cauliflower into florets and parboil them in salted water for about 8-10 minutes (they should still be crunchy), then drain and put them in an ovenproof dish.
- In a pan, mix the butter, the 4 egg yolks, the salt, the flour and the grated cheese until smooth.
- Gradually add the warm milk.
- Thicken over medium heat, stirring constantly, in about 3-4 minutes.
- Whisk the 4 egg whites to stiff peaks.
- Carefully pour the thick sauce over the cauliflower, then spread the egg white over it.
- Bake in a 190 °C oven for about 15-20 minutes until the top is golden brown.
- Serve at once, hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not cook the cauliflower until soft, because it softens further in the oven, and drain it well, because moisture thins the cheese sauce.
- Spread the egg foam on carefully and do not open the oven during baking, because cold air makes it collapse.
- Take it to the table hot and straight away, because the soufflé-like layer flattens as it cools, though the flavour stays just as good.
Frequently asked questions
What cheese should I use?
Grated Trappist-style cheese, Emmental or Gouda are all suitable. Parmesan gives a stronger flavour, so mix it with a little milder cheese to keep the dish from becoming too salty.
Can it be made with broccoli too?
Yes, broccoli, cooked for a shorter 4-5 minutes, can be used in just the same way, and together with cauliflower it makes a beautifully colourful dish.
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