Eureka!

I have a compulsion that, on occasion, drives me to madness trying to replicate dishes I have loved. At times it isn’t pretty. Who knows the hours I have spent trying to decipher Pizzeria Bianco’s pizzas. Trust me, it can’t be done.

That said, I am recently fell down another recipe rabbit hole, but this time came up a winner. It was a much easier dish, but the stomach wants what the stomach wants.

This recipe is an adaption of an adaption, mostly because I didn’t have aged White Cheddar or Gruyere. I give credit to Ina Gartner for the original recipe. That said, I think this works just as well with Sharp Cheddar.

Cauliflower Gratin

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Sharp cheddar

1/2 cup freshly grated Parmesan

1/2 cup of Panko bread crumbs (fresh bread crumbs will work too)

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ of the Cheddar, and the ½ cup of Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Cheddar and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Look at these babies...

We got our first peek at a little Romanesco Cauliflower and an orange Cheddar Cheese Cauliflower. Aren't they cute?

These are both loved in our house. There are so many great things about cauliflower. On top of being one of the best foods for promoting heart health, cauliflower is low in calories, while high in folate, fiber, omaga-3s, potassium and Vitamins C and K. The orange variety even offers 25 times the amount of Vitamin A over its pale cousin.

Romanesco is an Italian variety and I think it is one of the most interesting looking vegetables in the garden. Each Romanesco is a fractal, meaning it is an object that presents itself over and over in perfect self-similarity. The florets grow in spirals, one identical to the other, in a pattern that correlates with the Fibonacci numbers. Fibonacci numbers were used by Renaissance painters as part of the golden ratio to create perfect proportions in their art, as it is the most aesthetically pleasing. Leave it to the Italians to create a breed of cauliflower that is both beautiful and mathematically perfect.

I would try explaining this to Aidan, but he doesn't care. He loves Romanesco and calls them Christmas Trees. And if I don't hurry to the table, he will eat a plate of them before I can sit down.

I prefer to roast the florets with a little olive oil and sea salt. Be careful when roasting to not overcook the cauliflower, because it can lose its nutrients if cooked too long. Sauteing for five minutes is also a good way to bring out its flavor while keeping all of its wonderful nutritional value.

That said, this is sadly just a teaser, since these particular varieties don't mature enough for picking until the early spring. We have seedlings in the green house right now that are about to be transferred to the fields soon. By next February they will be about the size of cantaloupes.

You didn't think someone could get this excited for cauliflower, did you?