Comments on: cauliflower gratin http://smittenkitchen.com/2008/11/cauliflower-gratin/ Wed, 23 May 2012 15:16:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Bob Dobolina http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1822723 Bob Dobolina Tue, 01 May 2012 03:11:28 +0000 http://smittenkitchen.com/?p=1375#comment-1822723 PS: Might I suggest you stop criticizing this blog for adapting a great recipe? The use of colored cauliflower is a brilliant improvement. Amateurs borrow--professionals push the cuisine forward. PS: Might I suggest you stop criticizing this blog for adapting a great recipe? The use of colored cauliflower is a brilliant improvement. Amateurs borrow–professionals push the cuisine forward.

]]> By: Bob Dobolina http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1822679 Bob Dobolina Tue, 01 May 2012 02:54:07 +0000 http://smittenkitchen.com/?p=1375#comment-1822679 I made the sauce with freshly-grated nutmeg and some parrano I had in the fridge instead of the gruyere and (I'm not kidding), I nearly cried when I tasted it. It made me swoon. I'm not a baker. I'm a griller and a sautéer, but this dish is making me rethink my priorities. This is a beautiful, subtle, perfect dish. I would just recommend that you purchase a fresh nutmeg and grate it into the sauce at the last minute. The depth of flavor from fresh nutmeg is absolutely worth it. Thank you so much for this one. It's perfect. PS: Had it with fresh bread and a very nice merlot. An excellent combo. I made the sauce with freshly-grated nutmeg and some parrano I had in the fridge instead of the gruyere and (I’m not kidding), I nearly cried when I tasted it. It made me swoon. I’m not a baker. I’m a griller and a sautéer, but this dish is making me rethink my priorities. This is a beautiful, subtle, perfect dish. I would just recommend that you purchase a fresh nutmeg and grate it into the sauce at the last minute. The depth of flavor from fresh nutmeg is absolutely worth it.

Thank you so much for this one. It’s perfect.

PS: Had it with fresh bread and a very nice merlot. An excellent combo.

]]> By: deb http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1707254 deb Mon, 19 Mar 2012 18:01:04 +0000 http://smittenkitchen.com/?p=1375#comment-1707254 Indeed. A "barely" has been added, as the recipe needed few changes to work. Indeed. A “barely” has been added, as the recipe needed few changes to work.

]]> By: jqp http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1701034 jqp Sat, 17 Mar 2012 20:35:10 +0000 http://smittenkitchen.com/?p=1375#comment-1701034 "Adapted from" Ina Garten? Bit of a stretch no? It's the exact same recipe word for word, with the exception of one character. It read 1/2 cup fresh bread crumbs, rather than 1/4 cup. Tsk tsk. “Adapted from” Ina Garten? Bit of a stretch no? It’s the exact same recipe word for word, with the exception of one character. It read 1/2 cup fresh bread crumbs, rather than 1/4 cup. Tsk tsk.

]]> By: Siofra http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1414355 Siofra Wed, 04 Jan 2012 23:33:12 +0000 http://smittenkitchen.com/?p=1375#comment-1414355 Hello somebody! This is in the oven now and I am very excited to FINALLY know what to do with my CSA cauliflower. The bourbon balls that came with my CSA (here in Louisville KY) last week - those I know what to do with. Next looking for delicious uses for butternut squash and turnips! Hello somebody! This is in the oven now and I am very excited to FINALLY know what to do with my CSA cauliflower. The bourbon balls that came with my CSA (here in Louisville KY) last week – those I know what to do with. Next looking for delicious uses for butternut squash and turnips!

]]> By: Rosemary http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1211108 Rosemary Sat, 26 Nov 2011 00:12:32 +0000 http://smittenkitchen.com/?p=1375#comment-1211108 I am in Maine this year and wanted to find a way to work lobster into a dish. I cooked a two lobsters and picked the meat, roughly chopped it. I worked it into the gratin sauce and threw in the cauliflower. It totally infused the dish with an amazing lobster flavor and complimented the dish wonderfully. I highly recommend this to anyone who has the opportunity to try it! I am in Maine this year and wanted to find a way to work lobster into a dish. I cooked a two lobsters and picked the meat, roughly chopped it. I worked it into the gratin sauce and threw in the cauliflower. It totally infused the dish with an amazing lobster flavor and complimented the dish wonderfully. I highly recommend this to anyone who has the opportunity to try it!

]]> By: Vicky http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1205070 Vicky Thu, 24 Nov 2011 17:43:30 +0000 http://smittenkitchen.com/?p=1375#comment-1205070 I'm totally making this today. We have a couple of gluten free people in out party, so I'm going to switch out the breadcrumbs for crispy onions :) I’m totally making this today. We have a couple of gluten free people in out party, so I’m going to switch out the breadcrumbs for crispy onions :)

]]> By: deb http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1204328 deb Thu, 24 Nov 2011 13:07:47 +0000 http://smittenkitchen.com/?p=1375#comment-1204328 I would probably reheat it with foil on top for half the time, then uncovered for the second half, so it can recrisp. I would probably reheat it with foil on top for half the time, then uncovered for the second half, so it can recrisp.

]]> By: Mollie http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1201888 Mollie Thu, 24 Nov 2011 01:12:29 +0000 http://smittenkitchen.com/?p=1375#comment-1201888 Deb, I know it's the night before Thanksgiving, and you're probably cooking away... but I was hoping you would be able to maybe give some tips on reheating. This is in the oven right now! I'm wondering what oven temp, and for how long, and also I'm thinking I should cover it in foil? What do you think? Thanks and Happy Thanksgiving! Deb, I know it’s the night before Thanksgiving, and you’re probably cooking away… but I was hoping you would be able to maybe give some tips on reheating. This is in the oven right now! I’m wondering what oven temp, and for how long, and also I’m thinking I should cover it in foil? What do you think? Thanks and Happy Thanksgiving!

]]> By: Andrea http://smittenkitchen.com/2008/11/cauliflower-gratin/#comment-1201708 Andrea Thu, 24 Nov 2011 00:14:33 +0000 http://smittenkitchen.com/?p=1375#comment-1201708 this is one of my favorite vegie casseroles and I'm making it for thanksgiving again, no purple available but I have a nice red dish that makes it look pretty! this is one of my favorite vegie casseroles and I’m making it for thanksgiving again, no purple available but I have a nice red dish that makes it look pretty!

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