Tuesday, October 25, 2005

How the cauliflower turned out




It's always a challenge retaining the natural colors of food after cooking. So it was relief to find that the adorable cauliflower head I bought a few days ago stayed purple after parboiling, and even after its transformation into a gratin. Can you see the little florets peeking out from under their jacket of cheese and breadcrumbs?

I found this recipe at Epicurious.com and loosely adapted it for my dish. No cheddar in the fridge so I made do with an obsidian-hard chunk of Parmesan (15 minutes of hard grating!) combining it with my last slice of havarti dill--a mild and creamy cheese originally from Denmark. Substituted plain bread crumbs from Park n Shop for the saltines.

I think I might have put in a teaspoonful of sugar instead of salt (not my fault! the jars looked alike!). But still.....YUM!

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