Thursday, March 25, 2004

Cauliflower Auflauf ("Walk-up" or Gratin)

My mother used to cook cauliflower to bits, submerged in a swimming pool. The next day she would make a watery soup of the liquid. I learnt to hate cauliflower. This recipe had restored my love for it for its full, nutty flavour!

firm new potatoes
olive oil
grated cheese
salt, pepper
optional: paprika powder, or grated nutmeg

Preheat oven to 200°C/400°F. Scrub and slice the potatoes and dowse them in olive oil and a little salt and pepper. Slide them into the oven on a shallow tray and cook until they begin to soften. Add the cauliflower florets, the cream and the grated cheese (mixed together), and the spices. Cook for another 15 to 20 minutes, till the cauliflower is done, but still firm.

Absolutely scrumptious!

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