Baking the gratin in a water bath ensures a smooth texture throughout the dish with no tough, over-baked edges.
- 1 large (1 1/2 to 1 3/4 lb.) cauliflower, outer leaves removed, cored and cut into florets
- 2 large eggs
- 1/2 cup heavy cream
- 5 Tbs. freshly grated Parmesan cheese
- 1/4 tsp. freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Preheat oven to 325F. Butter or oil 1 1/2-quart soufflé dish or casserole.
- Bring large pot of water to a boil over medium-high heat, and cook florets until tender when pierced with a knife, 10 to 12 minutes. Drain, rinse under cold water and shake to dry.
- In mixing bowl, whisk eggs and cream together. Stir in 3 tablespoons Parmesan cheese, and season with nutmeg, salt and pepper to taste. Chop cauliflower coarsely, and stir into cheese mixture. Turn into prepared dish. Sprinkle with remaining 2 tablespoons cheese.
- Place dish in large baking pan. Pour in enough water to rise three-quarters of way up side of dish in pan. Remove dish, and place baking pan with water in oven to preheat. When hot, gently place soufflé dish into water bath, and bake until custard is set when tested with knife, about 45 minutes. Adjust oven temperature to keep water at gentle bubble.
- Remove from oven, and remove soufflé dish from water bath. Let set for 10 minutes at room temperature. Spoon onto 4 plates, and serve.
An opulent and expensive wine from a single vineyard, the Condrieu “La Doriane,” Domaine Etienne Guigal, 2001 presents a bouquet of Provençal flowers, says Slater.
- Serving Size: SERVES 4
- Calories: 225
- Carbohydrate Content: 12 g
- Cholesterol Content: 153 mg
- Fat Content: 16 g
- Fiber Content: 5 g
- Protein Content: 11 g
- Saturated Fat Content: 9 g
- Sodium Content: 248 mg