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Cauliflower Snow (Chou-Fleur a La Neige)

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“While spring cleaning I came across an old cookbook, Cordon Bleu Minibooks Vegetable Cooking published in 1971. This recipe was a favourite. I haven't made this recipe in many years so the cooking time is a guess. This can be a side dish for 8 or a vegetarian main dish for 4.”

Ingredients Nutrition


  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.

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