Cauliflower au gratin. Cauliflower in a white sauce made with eggs, baked until it bubbles and seethes and browns on the top.
Forcemeat is laid out over a towel. A cauliflower is then par-boiled and placed upside-down onto the towel. The corners are gathered up and secured, ensuring that the cauliflower is evenly coated in the forcemeat. The whole thing is then steamed until the cauliflower has cooked through. When the cloth is removed the cauliflower has the apperance of a large mushroom. It is often garnished with slices of hard boiled egg and sprinkled with melted butter.
