On 5/19/2019 2:17 PM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> On 5/19/2019 12:23 PM, Ophelia wrote:
>>
>>
>> "jmcquown"Â* wrote in message ...
>>
>> Saw this rerun on America's Test Kitchen last night:
>>
>> https://www.americastestkitchen.com/...iflower-gratin
>>
>> <gasp> He uses a steamer basket to steam the cauliflower florets.
>>
>> This looks really tasty and doesn't require any sort of heavy cream or a
>> mornay sauce.Â* You make the sauce from the pureed <another gasp>
>> cauliflower stems.
>>
>> I bought a head of cauliflower yesterday.Â* I'm thinking I'll try this
>> rather than roasting the head of cauliflower.
>>
>> Jill
>>
>> ==
>>
>> Â*Â* Jill, what was so odd that you needed to gasp because he steamed
>> his florets in a basket?Â* Oh and the sauce?Â* I don't understand that
>> at all. It is a very odd thing to do in US??
>>
> I'm <gasping> because Julie and her pal Bruce constantly snark at me for
> *steaming* vegetables.Â* As if that's a strange thing to do.Â* No, it's
> not uncommon.Â* I use my steamer basket frequently.Â* They act like it's
> the only way I ever cook vegetables.
>
> Â*Â*Â*Â*Â*Â* LOL OK)'
>
> The second gasp was in fun because Gary recently railed against pureed
> soups.Â* The pureed sauce for this gratin almost looks like cauliflower
> soup.
>
> Â*Â*Â*Â*Â* Oh heck, I missed that!!
>
> Sounds like a delicious recipe to me.Â* I have all the ingredients,
> including a wedge of Parmesan for grating and the Panko breadcrumbs for
> the crispy topping.Â* Butter, of course!Â* It sounded and looks like a
> very tasty recipe so I'll be giving it a try.
>
> Jill
>
> Â*Â*Â* Yes, I am thinking of making it tooÂ*Â*Â* I hoped that when they
> referred to 'parm' they meant 'parmesan'.
>
Yes, it means grated parmesan cheese. It sounds like a very nice
cauliflower gratin recipe. Something new to try! I'm not using 4
pounds of cauliflower, though. Mine is small so I'll use a smaller
baking dish.

Jill