Cauliflower is one of the most versatile vegetables, and it’s also one of the healthiest. But sometimes, plain old steamed cauliflower can get a little boring. That’s where chou fleur a la creme fraiche comes in. This classic French dish takes cauliflower to a whole new level, with a rich and creamy sauce that’s sure to please even the pickiest eaters.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 cup creme fraiche
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat your oven to 375 degrees F.
- Place the cauliflower florets in a large baking dish.
- In a small bowl, whisk together the creme fraiche, Parmesan cheese, garlic, parsley, salt, and pepper.
- Pour the sauce over the cauliflower, and toss to coat evenly.
- Bake for 25-30 minutes, or until the cauliflower is tender and the sauce is bubbly and golden brown on top.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
One serving of chou fleur a la creme fraiche contains approximately:
- Calories: 170
- Protein: 9g
- Fat: 12g
- Carbohydrates: 7g
- Fiber: 3g
Cooking Time:
This dish takes about 30-35 minutes to prepare and cook.
Equipment:
- Baking dish
- Small bowl
- Whisk
- Cutting board
- Knife
Serving Suggestions:
This dish makes a great side dish for any meal, but it’s especially good with roasted meats and poultry. It’s also a great vegetarian option for a holiday feast.
Variations:
If you want to mix things up a bit, try adding some chopped bacon or pancetta to the sauce. You could also try using different cheeses, like Gruyere or cheddar.
Substitutions:
If you can’t find creme fraiche, you can use sour cream or Greek yogurt instead. You could also try using different herbs, like thyme or rosemary.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to cut the cauliflower into evenly sized florets so that they cook at the same rate.
- If the sauce seems too thick, you can thin it out with a little bit of milk or cream.
- For a crispy topping, sprinkle some breadcrumbs or panko over the sauce before baking.
Notes:
This recipe is adapted from the classic French dish chou fleur gratin. The addition of creme fraiche gives it a tangy twist that’s sure to please.
Frequently Asked Questions:
What is creme fraiche?
Creme fraiche is a cultured cream that’s similar to sour cream, but with a milder flavor and a higher fat content. It’s a common ingredient in French cooking.
Can I use frozen cauliflower?
Fresh cauliflower will give you the best results, but you can use frozen cauliflower if that’s all you have. Just be sure to thaw it completely and pat it dry before using.
Can I make this dish ahead of time?
You can assemble the dish ahead of time and refrigerate it until you’re ready to bake it. Just be sure to let it come to room temperature before putting it in the oven.
Personal Thoughts:
Chou fleur a la creme fraiche is one of my favorite ways to enjoy cauliflower. The creamy sauce is so rich and flavorful, and it pairs perfectly with the mild flavor of the cauliflower. This dish is also really easy to make, so it’s a great option for a weeknight dinner or a fancy holiday feast. Give it a try and see for yourself!