It's a weeknight recipe that I made yesterday, because I am still not feeling 100% recovered from this cold. And we had a concert to get to- which was amazing- so, the food had to be good and fast. I bought a rotisserie chicken from Costco- the best $4.99 for the value- and cooked the Cauliflower Gratin. This is a recipe from a book that was an inspiration to me, in terms of cooking
" French Women Don't Get Fat", by Mirelle Guiliano. This books tells you simple recipe and secrets for eating well, and yet not having to worry about your waistline. She emphasizes cooking with the fresh produce you have at hand, with the thought that food tastes best- and is best- for you when it is in its peak and in season. A concept that in Brazil, is often filled with mangoes in November, corn in June, bananas year round :). Enjoy the cauliflower, this is one of Bryan's favorite side dish.
Cauliflower Gratin
1 medium-size head of cauliflower
2 cups of 2% milk
1/2 tsp of salt
1 egg
1/2 cup grated cheese ( I use either Gorgonzola or Pecorino Romano)
1 tbsp butter
salt and pepper
Directions
Turn your bake on to broil (550 degrees Fahrenheit). Trim the cauliflower, separate the flowerets, and cook in milk and the 1/2 tsp of salt until tender ( 10 to 15 minutes in 4.5/5 heat). Reserve 1/3 cup of the milk, and drain the rest.
Beat the egg with the milk reserved. Arrange the flowerets in a square baking dish. Add the cheese to the egg/milk mixture, and pour over the arranged flowerets. Cut the 1 tbsp of butter into little squares, distribute them throughout the cauliflower, and broil the gratin until brown, about 13 minutes. Serve hot.
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