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Cook the Issue 2010

Cook the Issue 2010: Cauliflower Sformato

By Pielove, member

October 13th, 2010

I love the crusty edges of casseroles, not the custardy centers, so I made a half-recipe and baked it in my trusty gratin pan.  It was delicious-- like cauliflower in cheese sauce but more tasty.  Even my daughter liked it-- she said it tasted like the cheesy broccoli soup I make.  We all had seconds!

Recipe Used: Cauliflower Sformato

posted in: Gallery, Cook the issue 2010
Comments (3)

kitchengoddess writes: After seeing your post and then liamsaunt's post I am tempted to make this. The picture in the issue didn't look appealing enough to me and I worried it might be too much of a mousse consistency.
Mmmm....maybe... Posted: 1:56 pm on October 18th

Pielove writes: Hi liamsaunt-- Throw in some French Bread with the salad and it is definitely substantial enough. I look forward to seeing your review! Posted: 5:00 pm on October 13th

liamsaunt writes: I have a cauliflower in my fridge to make this--is the sfmorato substantial enough to be a vegetarian main dish if I add a salad? Posted: 7:11 am on October 13th

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