Saturday, November 9, 2013

Cauliflower Gratin

Here's the link for last night's Almond and Manchego Cauliflower Gratin. I personally thought the almond infusion in the bechamel wasn't strong enough but Chadams disagreed.

This is similar to a cauliflower gratin I sometimes make whose basic parameters may or may not have come from a Top Chef cookbook--the origins are hazy due to many years of overindulgence in calories and wine. For that one parmesan and truffle oil goes into the cheese sauce, and the topping is panko, bread crumbs, and more truffle oil. I recommend that one too.