I made your cauliflower au gratin on Wednesday, into the fridge
overnight and reheated it yesterday to raves. Excellent recipe,
particularly the stiff sauce which bound deliciously to the little
florets and kept them moist and tasty through what in effect
was a double cooking. I found orange cauliflower at the local
Publix and used that; very subtle but distinct flavor difference,
a touch sweeter and more full flavored. We all appreciated your
having posted it.

pavane