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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes. | 2. Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes. | 3. In another pan, add remaining butter. | 4. When butter has melted add the flour and make a roux. | 5. Add milk and stir until thickened, season with salt and pepper. | 6. Add 1 cup of the grated cheese to the milk mixture. | 7. Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top. | 8. Add cheese sauce being sure to coat all the veggies. | 9. Beat the egg whites until stiff and arrange on top of cauliflower. | 10. Make four pockets for the egg yolks and drop a yolk into each pocket. | 11. Sprinkle with remaining cheese and broil until crisp and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
butter	1/4	cup		342.0	15.714	10.686	28.8
tomato	2		scalded skinned sliced	124.1379	27.5262	6.4768	1.0795
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
milk	1	cup		148.84	11.6632	7.686	7.9788
salt				-	-	-	-
pepper				-	-	-	-
cheddar cheese	1 1/2	cups	grated grated	-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.