Baked Cauliflower with Parmesan Cream
4 servings
40 minutes
Baked cauliflower with parmesan cream is an elegant dish of European cuisine that combines the tenderness of vegetables with the rich flavor of cheese. The cauliflower, first boiled in aromatic broth with shallots, bay leaves, and spices, becomes surprisingly soft. It is then covered with a light cream made from parmesan and egg yolks that turns into a golden crust with vibrant umami notes when baked. This dish is perfect as a standalone vegetarian treat or an elegant side for meat and fish. It pairs wonderfully with dry white wines, enhancing their subtle aromatic nuances. Its simplicity makes it an excellent choice for a cozy family dinner or an exquisite gathering.
1
Boil the cauliflower tops in salted water with shallots in their skins, bay leaf, black pepper, and vinegar for 8 minutes. Let cool in the water.
- Cauliflower: 400 g
- Shallot: 2 pieces
- Bay leaf: 1 piece
- Black peppercorns: 4 pieces
- Vinegar: 1 tablespoon
- Salt: to taste
2
Remove the cauliflower from the water, dry it, and place it in a baking dish.
- Cauliflower: 400 g
3
Mix parmesan with egg yolks and a pinch of salt until creamy. If the cream is too runny, add more cheese.
- Grated Parmesan cheese: 50 g
- Egg yolk: 4 pieces
- Salt: to taste
4
Brush the tops of the cauliflower and bake at 210 degrees for about 15 minutes.
- Grated Parmesan cheese: 50 g
