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.

Yes, that's a very good recipe, and almost identical to the one Mom uses to
do now and then. Cauliflowers have always been a sad food to me but with
that recipe they turn into something really wonderful. And when we're going
to have just the gratin for a meal, Mom adds some roughly shredded sausage,
after having partly cooked them apart.
--
Vilco
Think pink, drink rosè