cauliflower for small cabbage – Liberation

Do your children find that cauliflower smells like old prout? They are wrong. The proof.

How to make children eat cauliflower? By presenting it as a “cake”, certainly salty, but flowing with cheese, as Monique Duveau suggests (1). We tested on offspring of 8, 10 and 12 years old. They asked for more. For a cauliflower cake, you will need a nice fresh white cauliflower, 75 g of softened butter, 75 g of grated Parmesan, 75 g of Comté or grated Emmental, 3 eggs, 25 cl of liquid cream with 35% fat, 50 g breadcrumbs, salt, pepper and nutmeg.

Steam the whole, peeled cauliflower, leaving the stem cut short, for 20 to 25 minutes. Generously butter a dome mold and coat with grated parmesan, a little nutmeg. Collect the excess parmesan that does not adhere to the mold. Add the county to the bottom and distribute it well. Separately, mix with a whisk the eggs and the cream, add the recovered parmesan and grated nutmeg. Pepper and rectify with salt.

Preheat the oven between 180° and 200°C. Place the pre-cooked cauliflower upside down in the lined dome mould, then hollow out a cone in the cauliflower with a knife, removing the central stalk and trimming the adjoining stalks a little. Pour the beaten egg and cream mixture into the cabbage, separating the pieces a little. A little of this mixture will filter into the mold and that’s normal, that’s what will brown. Sprinkle with breadcrumbs and put a few strips of butter on it. Place in the lower third of the oven and cook for 30 minutes. Unmold out of the oven and serve hot. Happy Sunday, little ones!

(1) Monique Duveau’s cauliflower cake, Live the countryside, Editions de la Martinière, 2023.

Note to readers: the most faithful of our gastronomic section will no doubt have noticed that this recipe, taken from our newsletter “Tu simmering” and usually put online on Sundays, was not. It’s that we slept in, and we forgot to click on “publish”…