Cauliflower Gratin



2 pounds cauliflower
4 eggs
3⁄4 cup regular milk
1⁄2 teaspoon ground cumin
2 cloves garlic, peeled and minced
2 shallots, minced
Generous 1⁄2 cup fresh bread crumbs
4 ounces white wine
Salt and freshly ground Pepper

Yield: 4 servings


Preheat the oven to 375 degrees. Remove the leaves from the cauliflower, cut out the central stem, and break into florets. Wash in cold water, then steam for about 6 minutes. Put the florets in a baking dish. In a bowl, combine the eggs, milk, cumin, garlic, and shallots. Pour the mixture over the cauliflower, and sprinkle with bread crumbs. Add the wine to the baking dish, and bake in the preheated oven for 15 minutes. Season with salt and pepper to taste, and serve.