Cauliflower Snow (Choufleur a La Neige)

Ingredients

• 1 large cauliflower
• 1 large onion, sliced
• 1/4 cup butter
• 2 tomatoes (scalded, skinned and sliced)
• 1/4 cup flour
• 1 cup milk
• salt
• pepper
• 1 1/2 cups grated cheddar cheese
• 4 eggs, separated

Directions

1. 1

   Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.

2. 2

   Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.

3. 3

   In another pan, add remaining butter.

4. 4

   When butter has melted add the flour and make a roux.

5. 5

   Add milk and stir until thickened, season with salt and pepper.

6. 6

   Add 1 cup of the grated cheese to the milk mixture.

7. 7

   Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.

8. 8

   Add cheese sauce being sure to coat all the veggies.

9. 9

   Beat the egg whites until stiff and arrange on top of cauliflower.

10. 10

    Make four pockets for the egg yolks and drop a yolk into each pocket.

11. 11

    Sprinkle with remaining cheese and broil until crisp and golden brown.