Brazilian recipe
Creamy Baked Cauliflower (Couve-flor gratinada)
A classic, comforting, and creamy baked cauliflower dish that makes for a perfect, flavor-packed side for any meal.
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Ingredients
1 medium cauliflower
2 1/2 cups milk
2 level tablespoons plain flour
3 egg yolks
1 tablespoon butter
4 tablespoons grated Parmesan cheese
1 tablespoon breadcrumbs
Salt to taste
2 1/2 cups milk
2 level tablespoons plain flour
3 egg yolks
1 tablespoon butter
4 tablespoons grated Parmesan cheese
1 tablespoon breadcrumbs
Salt to taste
Where to find ingredients
You can find fresh cauliflower and dairy products at local fresh produce markets or neighborhood grocery stores. For the Parmesan cheese, look in the refrigerated deli section of any well-stocked supermarket. If you cannot find breadcrumbs, you can easily make your own by finely grinding toasted day-old bread.
Preparation method
- Boil the cauliflower in salted water, ensuring it remains firm and not overcooked.
- In a mixing bowl, whisk together the milk, flour, and the sieved egg yolks.
- Season with salt and cook the mixture over medium heat, stirring constantly until it thickens.
- Remove the sauce from the heat and stir in the butter along with 3 tablespoons of the grated Parmesan.
- Mix well until fully combined and set aside.
- Place the cooked cauliflower florets into a baking dish greased with a little butter.
- Pour the prepared cream sauce evenly over the cauliflower.
- Sprinkle the remaining Parmesan cheese and the breadcrumbs over the top.
- Bake in a preheated oven at a high temperature until the top is beautifully browned and bubbling.
- Serve immediately while hot directly from the baking dish.
Observations
Baked cauliflower is a staple in Brazilian home cooking, valued for its creamy texture and comforting profile. It is an excellent way to elevate the vegetable into a rich side dish that pairs beautifully with various main courses.
The preparation involves steaming the florets just enough to keep their structure, then coating them in a velvety, savory sauce before baking them to golden perfection. It is a straightforward recipe that delivers impressive results, consistently satisfying even those who are not particularly fond of vegetables.
The preparation involves steaming the florets just enough to keep their structure, then coating them in a velvety, savory sauce before baking them to golden perfection. It is a straightforward recipe that delivers impressive results, consistently satisfying even those who are not particularly fond of vegetables.
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