Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
1 med. cauliflower, broken into florets, stems
and core discarded
4 Tbsp. butter or butter-replacement
4 Tbsp. flour
1 1/2 (one and one-half) c. milk
2 eggs, beaten
Salt and freshly-ground pepper, to taste
A grating of fresh nutmeg
1 c. grated Swiss or Gruyere cheese
2 Tbsp. bread crumbs
Steam or boil the cauliflower until tender. Drain and reserve.
Melt the butter in a saucepan and stir in the flour. Cook over moderate heat for 3 mins., stirring frequently. Add the milk and let it come to a boil, stirring frequently.
Remove from the heat and whisk in the eggs, salt, pepper, and nutmeg. Place the cauliflower in a greased, round soufflé dish or casserole just large enough to hold it. If the dish is too big the dish will not rise properly. pour the sauce over the cauliflower and sprinkle and distribute with the bread crumbs. Bake in a preheated 350 degree F oven for 50 to 60 mins., or until puffed and golden brown. Serve immediately.
Serves 4 to 6.
