Cauliflower Snow Chou Fleur a La Neige
Transform your dinner table with the elegant "Cauliflower Snow Chou Fleur à la Neige," a sophisticated French-inspired dish that combines tender cauliflower florets with a velvety béchamel sauce, topped with airy clouds of whipped egg whites and cream. Perfectly seasoned with a hint of nutmeg and optional Parmesan for a subtle richness, this oven-baked creation is as visually stunning as it is delicious. With its golden, puffed "snowcap" topping, this recipe is ideal for impressing guests at a holiday gathering or elevating your everyday menu with refined comfort food. Ready in under an hour, this dish caters to lovers of classic French cuisine and is best served fresh from the oven for a warm, indulgent experience.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 500 ml Whole Milk
- 3 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 3 Egg Whites
- 75 ml Heavy Cream
- 1 pinch Nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Grated Parmesan Cheese (optional)
Instructions
Break the cauliflower into small florets and rinse them thoroughly under cold water. Set aside.
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 8-10 minutes, or until tender. Drain well and set aside.
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously to form a smooth roux, cooking for about 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk while whisking to avoid any lumps. Continue to cook the béchamel sauce, stirring constantly, until it thickens (about 3-4 minutes).
Season the béchamel with salt, black pepper, and a pinch of nutmeg. Optionally, stir in the grated Parmesan cheese for added richness.
Preheat your oven to 375°F (190°C).
Arrange the cooked cauliflower florets in a lightly buttered baking dish. Pour the béchamel sauce over the cauliflower, ensuring all florets are evenly coated.
In a clean bowl, whisk the egg whites until stiff peaks form. Fold in the heavy cream gently to create a light and airy mixture.
Carefully spoon the egg white and cream mixture over the cauliflower in soft dollops, creating the look of snow.
Bake in the preheated oven for 12-15 minutes, or until the top is golden and puffed.
Serve immediately as a warm, beautifully presented dish.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 37.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 911 mg | 70% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2867 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
