Comments: Cauliflower au gratin

Comments

What's the comtÚ like? What cheese comes closest for those of us who have to substitute?

I made this the night before last - but with aged gouda and toasted hazelnuts instead of bread crumbs, no flour, and cream. It was supposed to be for 4, but the two 16 year olds had dates, so Larry and I ate 2 pounds of gratin-ed cauliflower. Yum!

ComtÚ is a nutty flavored hard chees, so you could double the amount of cheddar or put in a young gruyere or (as commented) an aged Gouda. If you have access to other French cheeses, a tomme would also work well. I still think a blue cheese might also be interesting, in moderation.

One thing I forgot to mention: you could also opt to leave off the nutmeg and include a teaspoon of mustard instead. In that case, though, I would probably avoid substituting a blue cheese!

This I need to try, I adore cauliflowers, but I never tried to make at home somithing like this.

I wasn't a big fan of cauliflower until I roasted it. Slice the florets, drizzle with olive oil and sprinkle with sea salt. When it's done, sprinkle a nice vinegar on top. Maybe I should post this recipe.

Todd, that does sound lovely - what kind of vinegar do you use? (Yes, do post!!)

dksbook, your combination sounds even better than mine - toasted hazelnuts make a much more interesting crust!

That looks like cheesy goodness. I must say that large amounts of cheddar sauce were the only way I would eat cauliflower as a young'un, but both this and the roasted, with nuts sound good.

Re the curried cauliflower, you might wish to try it as a soup (for your lunch) so you don't have the issue of putting a whole Indian meal together.

Try steaming the califlower and then sprinkling with a blue cheese, the heat melts the cheese into gooey chunks. I admit, I love califlower, anyway, any how.

Wow! Who would have thought that such a commonly despised vegetable could trigger so many creative ideas? Soup sounds like a good compromise and I'm glad to have confirmation that blue cheese works well too. Thanks to you all!

Hi, I have a simple and wonderful (even my girlies love it) recipe for cauliflower. Steam till desired doneness (is that a word?). During steaming, put a little really good olive oil in saute pan, heat, add thin slices of fresh garlic. Carmelize garlic, turn off heat when garlic is a nice light brownish color. When caulifower is finished, combine garlic, olive oil and cauliflower, add a tablespoon or two of cream "leger", salt and pepper.
How is baby?

Wow, Alisa, that sounds good! How can you go wrong with garlic? I'll keep the recipe in mind when Kieran gets older (though I doubt it'll convince his dad)!

Baby is doing just great, by the way!

Wow! Who would have thought that such a commonly despised vegetable could trigger so many creative ideas? Soup sounds like a good compromise and I'm glad to have confirmation that blue cheese works well too. Thanks to you all!

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