"pavane" > wrote in message
...

>> Please post yours too?
>>
> Here it is: a little less complex cheese sauce and the double-cooking
> technique creates a "gooeysticky," drier end product which I like.
> I'm also considering adding some celeriac or pre-roasted chestnuts
> to the mix. Not sure about gruyere and chestnuts though. Any thoughts?

Not really. We don't like celeriac so I am not the right person to ask.
Chestnuts sound nice and very seasonal)

> Thanks for asking.

I wanted to know and I am very pleased I asked)


> Cauliflower au Gratin de pavane
>
> 1 medium sized head of cauliflower, I used Orange Cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. half-and-half
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg and white pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Drain well and place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then
> stirring in half-and-half then boiling 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. Sprinkle
> the
> remaining cheese over the top. Bake at 350F for 20-25 minutes until
> golden brown.
>
> Remove from oven and refrigerate. Bring back to room temperature and heat
> again
> in 350F oven for 25 - 30 minutes or until well browned on top.

Thank you! Saved) I have a cauliflower in and I shall be making that
later in the week))

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