Baked Cauliflower with Parmesan Cream
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Choose small florets of cauliflower for baking to ensure the flavor balance between the cream and the vegetable is just right.
Ingredients
- Cauliflower - 14.1 oz
- Whole egg - 4 pieces
- Grated Pecorino Pepato Cheese - 1.8 oz
- Bay leaf - 1 piece
- Shallot - 2 pieces
- Vinegar essence - 1 tablespoon
- Salt - to taste
- Green peppercorns - 4 pieces
Step by Step guide
Step 1
Boil the cauliflower florets in salted boiling water with the shallots in their skins, bay leaf, black pepper, and vinegar for 8 minutes. Let cool in the water.
Step 2
Remove the cauliflower from the water, dry it, and place it in a baking dish.
Step 3
Mix the Parmesan with the egg yolks and a pinch of salt until creamy. If the cream is too runny, add more cheese.
Step 4
Spread the cream over the tops of the cauliflower and bake at 410°F for about 15 minutes.
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