Janet > wrote:
: I adore potato gratins of all kinds, but expecially the kind that uses
: cooked potatoes and the same egg/cream mixture as a quiche. Of course, I
: haven't had one since March when I was DXed.

: So, since potatoes are out, I tried doing the same thing with cauliflower. I
: added some curry powder, since I noted that Thomas Keller uses it in his.
: Not enough to give it a strong curried flavor, just enough to give it more
: interest as an undertone. It actually was a very simplified version of the
: usual potato gratin--no sauteed onion, no sausage or meat of any kind. And
: it was delish!

: Preheat oven to 400F.Cut a head of cauliflower into large florets. Bring a
: large pot of salted water to the boil, add cauliflower and return to boil.
: Cook for about 9 minutes until tender but not mushy. (Test because if your
: florets are smaller it will be quicker. I did not use the core, and didn't
: engage in any of the stem-peeling and so forth that is sometimes
: recommended.) Drain and plunge into cold water to stop cooking. Set aside to
: drain fully.

: Spray a shallow gratin dish with PAM or the equivalent, or butter or oil it
: lightly. Arrange the cauliflower in it with mostly heads up. (I use an
: 11-inch oval.) Coarsely grate some extra sharp cheddar cheese--about two
: ounces--and spread over and among the cauliflower.

: Beat 3 eggs with 1 1/2 cups heavy cream, about 1 tsp curry powder, about 1/3
: tsp salt. Pour over cauliflower. Grind fresh pepper over all.

: Pop into top third of oven, turn heat down to 375F, and bake until nicely
: browned and center is set when probed with knife (no runny egg/cream
: mixture), about 50-60 minutes. (Hypothetically it could be done in 40, but
: that NEVER happens chez moi.)

: Not low-cal, but definitely low-carb and a satisfying comfort food
: alternative to potatoes.

this sounds lovely. I have found light doses of curry to be useful also,
in low sodium cooking. Soup without salt can be absolutely the pits.
When I had to eat that way some 25 years ago I found that using a mild
curry or some hot pepperoncini flakes would pick up the flavor in the soup
from thata flatness of the low sodium. In addition, when I served it I
wudl sprinkle some onion powder or have it atthe table for individual use.
It also added a lift.

Wendy