Cauliflower With Cinnamon

Marsha Gardner


One more way I cook cauliflower when they are coming on strong in the garden. Simple, easy and elegant.

★★★★★ 1 vote


juice of 1 lemon
1 large
head cauliflower
8 Tbsp
butter, unsalted
1 tsp
cinnamon, ground
1/2 tsp
freshly grated nutmeg
1/2 pt
heavy cream
kosher salt and freshly ground white pepper to taste


1Preheat oven to 375-degrees.
2Put cold water into a large bowl and mix in the lemon juice.
3Remove the center stalk from the cauliflower, cut the head into large, thin slices and put them in the lemon water.
4Butter a suitable au gratin dish with 2 tablespoons of the butter. Drain the cauliflower slices, layer half of them in the bottom of the dish and sprinkle them with half of the cinnamon, nutmeg and bread crumbs. Add salt and pepper to taste.
5Dot with half of the remaining butter and pour over half of the cream. Make a second layer using all remaining ingredients. Cover and bake for 1 hour, or until done.

About Cauliflower With Cinnamon

Course/Dish: Vegetables