In article >, "jmcquown" > wrote:
>"Rob" > wrote in message
m...
>> jmcquown wrote:
>>> "pavane" > wrote in message
>>> ...
>>>> 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.

G'day Jill,

Somehow I managed to miss your recipe and googling hasn't revealed it
to me. Would you mind posting it again, please? Or, if you don't
want to duplicate it here, perhaps you could email a copy to me
please? (My addy should work okay, given the obvious editing.) TIA.

Incidentally, the first time I met some sort of "cheesy cauliflower"
as a main meal was nearly 50 years ago when a mate and I had dinner
one Friday evening at the flat of one of his older sisters. They were
good Micks, and in those days that meant "fish on Fridays" -- or at
least no meat from four legged critters -- hence the vegetarian meal.
I don't think I had ever eaten a vegetarian dinner before that
evening, and I was bloody surprised it could be done and still be very
edible. ;-)

Cheers, Phred.

--
LID