jmcquown wrote:
> This will be a side dish to go along with the duck on Thanksgiving.
>
> Cauliflower au Gratin
>
> 1 medium sized head of cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. milk
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg
> 1/4 c. breadcrumbs lightly tossed with melted butter
> pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then stirring in milk until the sauce is thickened and smooth. Remove
> the sauce from the heat. Add the nutmeg and pepper and gradually stir
> in about half of the cheese until it's melted.
>
> Pour the cheese sauce over the cauliflower in the baking dish. Combine
> buttered breadcrumbs with the remaining cheese and sprinkle it over the
> top. Bake at 350F for 20-25 minutes until golden brown.
>
> Jill

I prefer a Mornay sauce but other than that....another form of
presentation is to break the cauliflower into florets that can be
reassembled, cook in boiling water, drain well, and sautŽ in butter in a
pan.

Arrange the florets in a suitable sized round bowl to re form it to its
original shape, filling the center with a few tablespoons of sauce Mornay.

Coat the bottom of a gratin dish with sauce Mornay and demould the
cauliflower on top. Cover completely with more sauce, sprinkle with a
mixture of grated cheese and fine dry white bread crumbs, and sprinkle
with melted butter, gratinate quickly in a hot oven.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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