A regular accompaniment on the plat du jour circuit in French bistros,
this recipe goes especially well with pork. The secret of delicious
cauliflower is to blanch it first; if you add a bay leaf to the water,
the unpleasant cabbage aroma disappears.
1 fresh bay leaf
1 large cauliflower, separated into large florets
500 ml double cream
2 teaspoons Dijon mustard
1 teaspoon coarse sea salt, plus extra for adding to the boiling
160 g finely grated Comte cheese*
a baking dish, about 25 cm diameter, greased with butter
Bring a large saucepan of water to the boil, add the bay leaf, salt
generously, then add the cauliflower. Cook until still slightly firm,
about 10 minutes. Drain and set aside.
Put the cream in a saucepan and bring to the boil. Boil for 10 minutes,
then stir in the mustard and the 1 teaspoon salt.
Divide the cauliflower into smaller florets, then stir into the cream
sauce with the egg. Transfer to the prepared baking dish and sprinkle
the cheese over the top in an even layer. Bake in a preheated oven at
200C (400F) Gas 6 until golden, about 40-45 minutes. Serve hot.
*Note Use Emmental or Cantal cheese if
Comte is unavailable.