We made Cauliflower Gratin yesterday in class for "dinner". Parboil the cauliflower first (we had some really pretty cauliflower of different shades - chef says they used colored water to make the cauliflower yellow, pink and purple). The cover with a cheesey bechamel (I think that's a morney or a cheese sauce? I forget, I was cooking veal stock so didn't catch that part. It's the same sauce you'd use to make a homemade mac 'n cheese - milk, thickened with a roux, flavored with a half of a yellow onion, one clove and a bay leaf, then flavored with copious amounts of your desired cheese.)
Put the cooked cauliflower on a casserole dish, cover with the cheese sauce and then top with more cheese. Bake in the oven at 350 degrees until the cheese is melted and serve. Yummy!!
I've got a long day ahead of me - my sommelier program starts this evening. That means that I rush out of culinary, change quickly into business attire and then go downstairs for my sommelier program. =) I'm excited to see how it goes. There's a field trip on the 12th and 13th of February - I'm going to have to make up for the hours missed of my culinary classes. DAMN!
More soon!
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