| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Head cauliflower | |
| 1 | lg | Egg |
| 1/4 | c | Whipping cream (or more) |
| 1 | tb | Butter for greasing gratin dish |
| 7 | tb | Butter; broken into dots |
| 1/2 | c | Grated cheese (Parmesan or Gruyere) |
| Salt to taste | ||
| 1/4 | ts | Pepper |
| 1/4 | ts | Nutmeg |
INSTRUCTIONS
PREHEAT OVEN TO 400F. In a large pot of boiling, salted water blanch the cauliflower, until crisp-tender, about 5 minutes. Drain, refresh in ice cold water and drain again. Chop coarsely. Whip together the egg and cream and season with salt, pepper and nutmeg. Put the chopped cauliflower in the buttered gratin dish and pour the cream mixture over it. Sprinkle with grated cheese and dot with butter. Bake for 20 minutes until hot and crusty. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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