On Nov 27, 10:21*am, "pavane" > wrote:
> 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

This is more a hijack than comment. Your recipe looked so good that I
put the ingredients on
a grocery list. DH didn't know what Gruyere cheese was, and tried 4
groceries before he found
it. Then because there was no price listed where he found the cheese,
he decided to get 2 so we'd have
it on hand. What a shock to him at the register - $16. per pound. He
did get both 8 oz pieces. Bless
him, he's so good with a grocery list. Always comes home with the
bacon, er, um, cheese.
We haven't tried the casserole yet, but it will happen this weekend!!!
Glad it was so good Pavane, and thanks Jill for posting it.