Tuesday 16 February
A fine, fat cauliflower jumped
into Barbara's market basket, and since we've already followed the fads for
cauliflower grills and soups recently, we decided on a classic cauliflower
cheese.
The principles are simple: break
up and cook the cauliflower, make a sauce, melt lots of cheese in it, mix with
the cauliflower, scatter more cheese and maybe some breadcrumbs on top, bake
till golden.
Of course, the drier the
cauliflower cooking method, the less water it will give off in the bake. That's why we took Alton Brown's advice and
microwaved it.
It actually needed two minutes
more nuking than he said, but we may like our vegetables more tender than he
does. And his tip about seasoning the
sauce with dry mustard and smoked paprika was right on the money.
We used our standard bechamel and
about 10 oz. of coljack cheese, and it was perfect for our extra-large
cauliflower.
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