Cauliflower aurore

Cauliflower Aurore

Cauliflower is always to be bought very white, with no brown marks, and tight and firm florets.

If you don’t like the smell when you cook it, please a dried piece of bread in the cooking water.

The name of the sauce “Aurore” refers to the dawn color. given by the tomato sauce! This warm sauce has a delicate taste and is ideal to serve with an airy dish such as quenelle or this recipe.

Cauliflower is high in fiber, folate, and Vit C. However, broccoli has a higher content of all so I suggest for an interesting and nutritious meal to make one pot with the cauliflower and another one with broccoli, both served with the sauce, of course!



1 medium-size cauliflower

4 eggs

50g butter

1 Tbsp flour

25cl milk

1 Tbsp tomato paste

100g grated gruyere

salt and pepper



  1. Prepare the cauliflower in florets.
  2. Blanch them for 20min, in salty water.
  3. Remove them from water and mash.
  4. Pre-heat the oven at 180C.
  5. Beat the eggs and add them to the cauliflower. Season to taste.
  6. Butter a mould (as long as there is a lid) or a iron cast pot.
  7. Pour the mixture in and bake, in bain Marie, with the lid on, for 40min.
  8. Prepare a “roux”: melt the remaining butter and add the flour.Mix nicely and wait until it gets brownish. Pour the milk and keeps mixing. Simmer for 10min until the sauce thickens.
  9. In the meantime, grate the cheese and add it to the sauce as well as the tomato paste.
  10. Mix well and keep warm until the cauliflower is cooked.
  11. Display the cauliflower in plates and pour the sauce on top.